4 bone-in, skin-on chicken breast halves (about 3 pounds)
2 teaspoons olive oil
1/2 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon ground cumin
1 cup fat-free, lower-sodium chicken broth
1 tablespoon tequila
1/2 teaspoon lime juice
How to Make It
To prepare chicken, combine first 5 ingredients in a small bowl. Loosen skin from breast halves by inserting fingers, gently pushing between skin and meat. Rub the oregano mixture evenly under loosened skin of each breast half. Arrange chicken breasts in a shallow dish; cover and refrigerate at least 4 hours.
Preheat oven to 375°.
Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, skin side down; cook 5 minutes or until browned. Turn chicken over, and transfer to oven. Bake at 375° for 25 minutes or until chicken is done. Remove chicken from pan, reserving 1 1/2 tablespoons drippings; set chicken aside, and keep warm.
To prepare sauce, heat reserved drippings in pan over medium-high heat. Add flour and 1/4 teaspoon cumin to pan, and cook for 30 seconds, stirring constantly with a whisk. Add chicken broth, 1 tablespoon tequila, and lime juice, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to about 2/3 cup (about 2 minutes), stirring occasionally. Serve with chicken.
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Made to recipe. Very good (half of us didn't eat the skin but it looked great and protected the chicken while roasting). Served with black refried beans and the salsa from CL's seared chicken with tomatillo-avocado salsa. Easy weeknight meal, should have doubled the sauce.
Turned out well; doubled sauce, per someone else's suggestion. Actually only used 2 large boneless skinless breasts because that's what we had on hand. Served over Uncle Ben's long grain wild brown rice with a broiled tomato on side. Sauce a little tricky with flour, clumped up quick. Paired with Greg Norman Pinot Noir.
Made this for a weeknight meal, marinated it overnight the day before to cut down on the prep time. This was delicious, from the crispy skin to the sauce, which had a nice lime-tequila flavor. Chicken was moist and delicious! I used dried oregano because I didn't have fresh so it must be even better with the fresh, but otherwise followed the recipe exactly.
I made just three chicken breasts at 9 ounces each. However, I used 1/3 more herbs and spices, marinated 4 hours and squeezed lime juice over chicken, and I made and the full amount of sauce (and could have used more sauce). It's delicious, but no one needs 12 oz of chicken as the recipe suggests! But we could use more sauce.
Made this for dinner last night. Absolutely delicious and very easy. Chicken was moist and juicy. My husband raved. Served with roasted acorn squash on which I drizzled a little orange oil and okra cut on the diagonal which I tossed with olive oil and cornmeal and roasted at 375 for about 20 minutes.
Delicious and a welcome change from boneless chicken. If you make this with chicken cutlets or even bone-in skinless breasts you will miss all the flavor. I didn't have time to marinate it as long as suggested in the recipe but it was delicious anyway. My husband and kids loved it. Tasted like a roasted chicken without all the mess and fuss. Would definitely make again. Served it with mashed potatoes and sauteed broccoli rabe. A keeper.
If you got this recipe from the mag and not the website, and made it with skinless/boneless chicken, you missed the point of the article (website doesn't mention the article).
Husband made this. It was really good. Juicy and flavorful. We both really enjoyed it.
I prepped it. I subbed one tsp of dried oregano for the fresh. We had rice and salad as a side. Will have again.
I served this dish to friends tonight, and they loved it so much they asked for the recipe. It's important to use bone-in chicken breasts and to leave the skin on for the roasting. It makes a great company dinner ... I served this with smashed potatoes and roasted asparagus.
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