This is a “keeper” recipe that I slightly adapted from George Stella. If you do not want to use the 2 tablespoons of tequila in your recipe, a good substitute would be lime juice. This recipe comes out great no matter how I change it up. Yield: 4 servings; net carbs: 2 grams per serving.
- Vegetable oil cooking spray
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken breast, butterfly cut into 4 separate fillets
- 2 tablespoons tequila
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon minced fresh garlic
- 1 1/2 tablespoons ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper (2 dashes)
- 4 ounces Colby Jack cheese, shredded (you may also use Cheddar, Monterey Jack or another similar cheese)
- 4 tablespoons sour cream, optional
- 4 tablespoons salsa picante (as long as it doesn’t have any added sugars), optional
- PREHEAT the oven to 400 degrees. Spray a baking sheet with cooking spray and set aside.
- PLACE the olive oil, the chicken breast fillets and all other ingredients except the cheese, sour cream and salsa into a bowl. Toss until coated.
- PLACE the coated fillets on the baking sheet and bake for 25 to 30 minutes, until a meat thermometer inserted into the thickest piece of chicken registers at least 165 degrees.
- REMOVE the cooked chicken from the oven, top with the shredded cheese and return to the oven just long enough for the cheese to melt, about 2 minutes.
- SERVE each piece topped with 1 tablespoon each of sour cream and salsa (optional).