Chicken Margarite Amerigos Food

MARGARITA CHICKEN

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.

AMERIGO'S CHICKEN TUSCANY

Steps:

• For the marinade: In a medium bowl whisk together oils, vinegar, lemon juice, garlic, lemon zest, peppercorns, celery salt, Worcestershire sauce and Tabasco.
• Add chicken breasts and place in refrigerator to marinate for several hours.
• For the brown sauce: In a medium saucepan, over mediium heat, melt butter.
• Add flour and whisk together over heat for 1- 2 minutes.
• Add Chianti and beef stock, whisking constantly.
• Bring to a boil, then reduce heat to medium low and simmer about 10 minutes.
• For the chicken: Remove chicken breasts from marinade and pat dry.
• Coat each breast first with flour, shaking out excess; then in egg wash; then in bread crumbs.
• Make sure to completely cover breast with breading.
• In a large heavy non-stick skillet, heat olive oil over medium-high heat.
• Place breasts in pan and cook until browned lightly on each side, about 4 minutes per side.
• Remove and keep warm.
• In another pan, melt butter, add mushrooms and cook until they begin to soften, 1 to 2 minutes.
• Add tomatoes and garlic and cook, stirring constantly, for another minute.
• Add herbs and green onions and toss to combine.
• Add brown sauce and bring to a boil, then remove from heat.
• Divide angel hair pasta among four plates and top with chicken and sauce.

MARGHERITA CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.

MARGARITA CHICKEN

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.

CHICKEN BREASTS ALLA MARGHERITA

Steps:

• Cut each whole breast in half lengthwise.
• Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
• Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
• When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
• Transfer to a shallow, 2-quart glass baking dish.
• Repeat with remaining butter, oil and chicken.
• Remove from pan.
• Pour wine, broth and brandy into hot pan.
• Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
• Top each piece of chicken with slices of prosciutto and fontina.
• Pour the wine sauce over the top.
• Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.

BEST GRILLED MARGARITA CHICKEN... EVER!

Steps:

• Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.