8 boneless, skinless chicken breast halves
1 jalapeno pepper, chopped
1/2 teaspoon salt
1 cup white rice, cooked according to packaged directions, substituting chicken broth for water
1/4 teaspoon pepper
1/2 cup dry white wine
3 tablespoons olive oil, divided
1 tablespoon oregano
1/4 cup gold tequila
2 teaspoons ground cumin
1/4 cup lime juice
1/4 teaspoon cayenne pepper
14 ounces canned Mexican style stewed tomatoes with chili peppers
lime slices
cilantro sprigs
avocado slices
1/4 teaspoon dried onion flakes
1/8 teaspoon red pepper flakes
1/4 cup chopped fresh cilantro
5 garlic cloves, divided, minced

In shallow glass dish, place chicken and sprinkle with salt and pepper. In small bowl, make marinade by mixing together wine, 1 tablespoon of the olive oil, oregano, cumin, cayenne pepper, onion flakes, red pepper flakes, cilantro, 3 cloves of the garlic and jalapeno pepper. Pour marinade over chicken, cover and refrigerate at least 1 hour. Prepare rice. Remove chicken from marinade; drain. In large frypan, place remaining olive oil and heat to medium high temperature. Add remaining garlic and chicken. Sauté chicken about 3 minutes on each side or until brown; remove from pan. Reduce heat, add tequila and lime juice; deglaze pan with mixture. Stir in tomatoes and return chicken to pan. Cover and simmer, turning once, about 6 minutes, or until fork can be inserted in chicken with ease. Remove chicken to serving plate. Simmer sauce, uncovered, until reduced by one-third. Pour over chicken. Garnish with lime and avocado slices and cilantro sprigs. Serve over rice. Makes 8 servings.

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Recipe from the National Chicken Council