Margarita Chicken Skillet Recipes

Steps:

• In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

Steps:

• Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.

Steps:

• Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; cook 4 min. on each side or until each piece is golden brown on both sides. Remove from skillet.
• Add peppers and onions to skillet; cook and stir 5 min. or until crisp-tender. Add broth, rice, cumin and remaining dressing to skillet; stir. Bring to boil. Top with chicken; cover.
• Simmer on medium-low heat 25 to 30 min. or until chicken is done (165ºF) and rice is tender. Remove from heat. Let stand, covered, 5 min. Sprinkle with cilantro.

Steps:

• Heat 2 Tbsp. of the dressing in a large nonstick skillet on medium-high. Add chicken; cook 4 minutes on each side or until chicken is golden brown on both sides. Remove from skillet.
• Add peppers and onions to skillet; cook and stir 5 minutes or until crisp-tender. Add broth, rice, cumin and remaining dressing to skillet; stir. Bring to boil. Top with chicken; cover.
• Simmer on medium-low heat about 30 minutes or until chicken is done and rice is tender. Remove from heat. Sprinkle with cheese. Let stand, covered, 5 minutes.
• To serve, garnish with celery leaves and tri-color tortilla strips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl.
• Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, 5 to 7 minutes. Drain excess oil from chicken. Pour margarita mixture into the skillet with chicken; simmer until most of margarita mixture is evaporated, 15 to 20 minutes. Transfer and drain chicken to a paper towel-lined plate.
• Layer 4 tortillas with chicken, Cheddar cheese, and Monterey Jack cheese; top with remaining 4 tortillas. Place the prepared quesadillas, 1 or 2 at a time, on a large baking sheet.
• Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas; cut into quarters to serve.