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Chicken recipe from book of 'Quickies'

Thursday, December 19, 2002

By Nancy Anderson, Post-Gazette Staff Writer

Today's recipe for sweet and tangy Margarita Chicken comes from "Kitchen Quickies: Great, Satisfying Meals in Minutes" by Marie Caratozzolo and Joanne Abrams (Square One Publishers; $14.95).

From the title, we thought this new softcover cookbook would be a treasure trove for Countdown to Dinner recipes.

Unfortunately, there are few main dish recipes with six ingredients or less (salt, pepper and water don't count) that can be on the table in 30 minutes or less.

Pork with Cabbage and Apples has only four ingredients but takes 45 minutes to bake. Spicy Pinto Bean Tacos take only 25 minutes but have 11 ingredients (about half are spices).

Still, we found a few for the Countdown file, and this is one of them. It's a snap to make and delivers big on flavor. Serve it with margaritas, of course.

Overall, the authors chose recipes with less than 5 grams of fat (if you don't like using egg substitute, this book isn't for you), including an ample number of quick desserts to satisfy the sweet tooth.

Margarita Chicken

  • 1/3 cup tequila
  • Grated zest and juice of 1 lime
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon ground cumin
  • 1 1/2 pounds thinly sliced chicken breast cutlets (we used tenderloins)

Preheat oven broiler

Place tequila, lime zest and juice, honey and cumin in a medium-sized shallow bowl and stir to mix well. Add the chicken and turn to coat. Marinate at room temperature for 10 minutes, turning occasionally.

Reserving marinade, remove cutlets and place on a broiler pan. Transfer the marinade to a saucepan and bring to a rolling boil for 1 minute. Remove from heat.

Place cutlets under the broiler for about 4 minutes, basting several times with marinade. Turn, baste once more and broil for 2 to 4 minutes or until lightly browned and no longer pink inside. Serve hot.

Calories, 268; carbohydrates, 11 g; cholesterol, 99 mg; fat, 2 g; protein, 39.5 g; sodium, 112 mg.

Nancy Anderson can be reached at nanderson@post-gazette.com. or 412-263-3549.

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