Chicken Calido With Creamy Margarita Sauce Recipes

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MARGARITA CHICKEN



Margarita Chicken image

Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 can (12 ounces) frozen nonalcoholic margarita mix, thawed
3 tablespoons lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

MARGARITA CHICKEN



Margarita Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 5

4 bone-in chicken breast halves
1 can (10 ounces) frozen margarita mix (recommended: Bacardi), thawed
2/3 cup tequila
1/2 cup fresh cilantro leaves, chopped
2 tablespoons chicken seasoning (recommended: McCormick's Grill Mates)

Steps:

  • Rinse the chicken breasts and pat dry; set aside.
  • In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours.
  • Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.
  • Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.
  • INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.

MARGARITA CHICKEN QUESADILLAS



Margarita Chicken Quesadillas image

Quesadillas have never tasted so good as when they are filled with slightly sweet onions and peppers and topped with lime butter and salt, the perfect balance of sweet and savory. This version is the perfect recipe for a summer party-or a great way to bring a little bit of summer into the cold winter months. -Stephanie Bright, Simpsonville, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 16 wedges.

Number Of Ingredients 15

4 boneless skinless chicken breast halves (5 ounces each)
3/4 cup thawed frozen limeade concentrate
1 large onion, sliced
1 medium sweet orange pepper, julienned
1 medium sweet yellow pepper, julienned
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 flour tortillas (10 inches)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 tablespoons butter, melted
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Lime wedges, optional

Steps:

  • Place chicken in a large bowl. Add limeade concentrate and toss to coat. Cover bowl; refrigerate for 6 hours or overnight. , In a large nonstick skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Remove and set aside; wipe out skillet. Drain chicken and discard marinade., Grill chicken, covered, on a greased rack over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 165°. Cut chicken into 1/4-in. strips; set aside. On half of each tortilla, layer Monterey Jack cheese, chicken, pepper mixture and cheddar cheese; fold over. Combine butter and lime juice; brush over tortillas., In same skillet used to cook vegetables, cook quesadillas over medium heat until cheese is melted, 2-3 minutes per side. Keep warm in oven while cooking remaining quesadillas. Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired.

Nutrition Facts : Calories 204 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 288mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.

CHICKEN WITH A CREAMY MARSALA SAUCE



Chicken with a Creamy Marsala Sauce image

This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one.

Provided by Stephanie

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
salt and ground black pepper to taste
2 pounds chicken tenders
2 tablespoons olive oil
2 tablespoons butter
½ cup Marsala wine
½ cup chicken stock
1 cup heavy whipping cream
1 teaspoon ground mustard

Steps:

  • Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
  • Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
  • Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
  • Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.

Nutrition Facts : Calories 824.7 calories, Carbohydrate 13.3 g, Cholesterol 303.9 mg, Fat 45.6 g, Fiber 0.2 g, Protein 78.7 g, SaturatedFat 21.3 g, Sodium 260 mg, Sugar 2.6 g

GRILLED MARGARITA CHICKEN WITH YOGURT SAUCE



Grilled Margarita Chicken with Yogurt Sauce image

What's new with chicken? Marinate it, grill it and top it with a creamy yogurt sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup margarita mix
1 tablespoon grated lime peel
1 container (6 oz) Yoplait® Light Key lime pie yogurt
1 teaspoon grated lime peel
4 lime slices

Steps:

  • In large bowl, place chicken breasts; add margarita mix and 1 tablespoon lime peel. Cover; refrigerate 30 minutes to marinate chicken.
  • Heat gas or charcoal grill. Drain chicken; place on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing with marinade 2 to 3 times, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Discard any remaining marinade.
  • In small bowl, mix yogurt and lime peel. Serve chicken topped with yogurt mixture and lime slices.

Nutrition Facts : Calories 230, Carbohydrate 12 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 9 g, TransFat 0 g

CHICKEN CALIDO WITH CREAMY MARGARITA SAUCE



Chicken Calido With Creamy Margarita Sauce image

Make and share this Chicken Calido With Creamy Margarita Sauce recipe from Food.com.

Provided by Srb719

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 large chicken breasts, boneless, skinless
4 cups corn flaked cereal, crushed to 2 cups
1/2 cup flour
1 tablespoon dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons black pepper
2 large eggs
2 tablespoons olive oil
1/2 cup heavy cream
1/2 cup fresh cilantro, chopped
1 tablespoon onion, chopped
1 teaspoon fresh lime juice
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Spray non-stick cooking spray onto a large baking sheet.
  • Put crushed cereal into a medium shallow bowl; set aside.
  • Combine flour, oregano, cumin and pepper in a plastic bag.
  • Place eggs in a separate shallow bowl; beat eggs with fork; set aside.
  • Place chicken breasts in plastic bag with flour mixture, and shake to coat.
  • Remove chicken breasts from bag, one at a time, and dip into beaten egg.
  • Remove from beaten egg and press chicken breast into crushed cereal, coating each side evenly.
  • Place on baking sheet and bake uncovered 30 to 35 minutes until chicken is completely cooked. Breasts are done when juice is no longer pink and meat thermometer inserted in center reaches 170°F.

Nutrition Facts : Calories 515.4, Fat 34.2, SaturatedFat 12.5, Cholesterol 239.3, Sodium 286.7, Carbohydrate 14.8, Fiber 1.2, Sugar 0.5, Protein 36

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE



Chicken Tenders with Creamy Lemon-Garlic Sauce image

This creamy Alfredo-type chicken dish has become a favorite of my family. My daughter requests it constantly served over bow tie pasta. You can also serve it with rice.

Provided by Mark S.

Categories     Meat and Poultry     Chicken     Chicken Tenders Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
salt and ground black pepper to taste
1 ½ pounds chicken tenders
2 tablespoons olive oil, divided
1 tablespoon butter
5 cloves garlic, minced, or more to taste
½ cup dry white wine
2 cups chicken stock
½ cup half-and-half
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
2 teaspoons cornstarch
4 teaspoons water

Steps:

  • Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
  • Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
  • Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
  • Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
  • Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 6 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 518.8 mg, Sugar 0.8 g

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