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TIJUANA CHICKEN




Source of Recipe


lynnt


List of Ingredients




4 boneless and skinless chicken breast halves (about 1¼ pounds)
Salt and pepper to taste
2 Tablespoons olive oil
1 can (14½ ounces) Mexican-style stewed tomatoes, with juice
½ cup canned low-sodium chicken broth
2 drained canned jalapeño peppers, minced
1 can (2¼ ounces) sliced ripe olives, drained
2 Tablespoons tequila (optional)
2 Tablespoons chopped cilantro (can omit or use parsley)


Recipe



Season the chicken with salt and pepper to taste. Heat oil in a large skillet. Cook the chicken over medium high heat about 8 minutes, turning once, or until golden on both sides. Add the tomatoes with juice, chicken broth and jalapeño peppers. Cover and simmer for 5 minutes. Stir in the olives, tequila and cilantro. Simmer, uncovered, for 5 minutes, until chicken reaches an internal temperature of 170°F.