- 6 boneless, skinless chicken breast halves
- 2 tablespoons olive oil
- Coarse salt
- 1 small garlic clove, minced
- 3 tablespoons tequila
- 1 teaspoon lime juice
- 1 1/2 tablespoons chopped cilantro
- Lime wedges
Slice breasts in half horizontally. Pound with a meat mallet or rolling pin to about 3/8-inch thickness.
Heat oil in a large skillet over medium heat. Add chicken and cook until lightly browned, about 3 minutes per side. Remove chicken to a warm serving platter and sprinkle lightly with coarse salt. Cover loosely with foil; keep warm until serving time.
Add garlic to skillet and cook over low heat 1 minute. Stir in cranberry sauce and tequila; bring to a boil. Reduce heat. Simmer 5 minutes or until sauce is thickened, stirring occasionally. Stir in lime juice and cilantro.
Spoon some of the sauce over chicken. Sprinkle with additional cilantro, if desired. Serve immediately with remaining sauce, lime wedges and coarse salt. Makes 6 servings.
Per Serving: Cal. 254 (17% DV), Fat Cal. 53, Pro. 26 g (52% DV), Carb. 18 g (6% DV), Fat 5.8 g (9% DV), Chol. 66 mg (22% DV), Sod. 66 mg (3% DV), Vit. A 5 RE (0% DV), Vit C 1 mg (3% DV), Vit. E 1 mg (4% DV), Calcium 13 mg (1% DV), Iron 1 mg (4% DV), Folate 3 Ug (1% DV), Zinc 1mg (6% DV), Pot. 250 mg (7% DV), Dietary Exchange: Fruit: 1 Meat: 3 Fat: 0.5