Margarita Chicken

Margarita Chicken

6 Empire Boneless/Skinless Chicken Breasts (fresh or defrosted)
1 tsp. Chili powder
1/2 tsp. Cayenne pepper
1 tbsp. Oil
1 cup chunky salsa (your choice, mild or hot)
1/2 cup tequila, optional
1 large green pepper, diced
Juice of 1/2 lime

Sprinkle chili powder and cayenne pepper directly on chicken. Cook directly on grill until breasts reach an internal temperature of 160°F. In the meantime, pour oil into a skillet and add green pepper and onion. Sauté until soft. Add salsa, tequila and lime juice. Add green pepper and onion and sauté until soft. Add salsa, tequila and lime juice. Heat until hot. Spoon sauce over grilled chicken and serve over rice.