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MARGARITA CHICKEN 
2 tbsp. finely diced green chilies or 1 tsp. minced jalapeno chilies
2 tsp. chopped fresh parsley
1 tsp. chopped fresh tarragon or 1/4 tsp. dried
Freshly ground pepper
4 tsp. tequila
1 tbsp. corn oil
1 tbsp. fresh lime juice
1 tsp. grated lime peel
1 tsp. honey
1/2 tsp. salt
4 boneless, skinless, chicken breasts

Mix all ingredients, except chicken breasts, in medium bowl. Place chicken breasts in single layer in shallow baking dish. Pour marinade over. Cover and chill overnight.

Preheat oven to 450 degrees. Remove chicken from marinade; transfer marinade to small saucepan and reserve. Wrap each breast in foil. Place on large cookie sheet and bake until just springy to touch, about 15 minutes. Let stand 10 minutes at room temperature. Remove chicken from foil. Slice chicken and fan on plates. Bring reserved marinade to boil. Pour over chicken and serve. About 175 calories per serving. 4 servings.

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