6 boneless, skinless chicken breast halves
2 tbsp (30 mL) olive oil
1 small garlic clove, minced
1 cup (250 mL) Ocean Spray® Whole Berry Cranberry Sauce
3 tbsp (45 mL) tequila
1 tsp (5 mL) lime juice
1 1/2 tbsp (22 mL) chopped cilantro
Slice breasts in half horizontally. Pound until about 3/8-inch (1 cm) thick.
Heat oil in a large skillet over medium heat. Add chicken and cook until lightly browned, about 3 minutes per side. Remove chicken and sprinkle lightly with salt. Cover loosely with foil; keep warm until serving time.
Add garlic to skillet and cook over low heat 1 minute. Stir in cranberry sauce and tequila; bring to a boil. Reduce heat. Simmer 5 minutes or until sauce is thickened, stirring occasionally. Stir in lime juice and cilantro.
Spoon some of the sauce over chicken. Sprinkle with additional cilantro, if desired. Serve immediately with remaining sauce, lime wedges and coarse salt.
Makes 6 servings.