Margarita Chicken1/2 teaspoon lime zest
1/4 cup lime juice
2 tablespoons gold tequila
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons cornstarch
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
4 (10 inch) flour tortillas, warmed
1 tomato, cut into 8 wedges
1 avocado - pitted, peeled, and cubed
1 lime, cut into 8 wedges
Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
Broil chicken breasts for 6 to 10 minutes, or until cooked through. Baste with prepared sauce for last 5 minutes of cooking time.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in a covered pot until chicken is cooked through. To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.