Tijuana Chicken Recipe

Tijuana Chicken Recipe

  • 4 skinless, boneless chicken breast halves
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 (14.5 ounce) can Mexican-, Chili-, or Salsa-style stewed tomatoes, undrained
  • 1/2 cup canned chicken broth
  • 2 drained canned jalapeno peppers, minced
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 2 tablespoons tequila
  • 2 tablespoons chopped cilantro
  1. Season chicken with salt and pepper. In large skillet, heat oil. Cook chicken over medium-high heat, turning once, until golden on both sides, about 8 minutes total.
  2. Add tomatoes in juice, chicken broth and jalapeno peppers. Cover and simmer for 5 minutes. Add olives, tequila and cilantro.
  3. Simmer, uncovered, for 5 minutes.
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