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Ingredients
- 4 boneless chicken breasts
- 1 c. chopped onion
- 1 4 ounce can green chiles (your choice for heat)
- 2 cloves garlic
- 1/4 c. Worcestershire sauce
- 1/2 c. lime juice
- 1/4 c. tequila
- 3 tbsp cilantro
- slices of Monterrey Jack cheese to cover chicken breasts
Directions
- Combine everything but the chicken breasts and cheese in a ziploc bag or possibly a bowl which will have room for the chicken so they will not overlap. Put the chicken breasts in the marinade, covering the chicken. Chill for 2-4 hrs, depending how flavorful you want the chicken.
- Remove the chicken from the marinade and bring the marinade to a boil on the stove top, then simmer while the chicken grills. Grill the chicken for 6-8 min per side. A few min before the chicken is done, put a big slice of Monterrey Jack cheese on each chicken breast so the cheese melts.
- Spoon some of the heated marinade on each breast when serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 122 | 38% |
| Total Fat 13.54g | 17% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.17g | |
| Cholesterol 91mg | 30% |
| Sodium 338mg | 14% |
| Potassium 562mg | 16% |
| Total Carbs 10.54g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.79g | 3% |
| Protein 30.19g | 48% |
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