Grilled Margarita Chicken Breasts with Strawberry Sauce
4 boneless, skinless chicken breasts (3.00)
3 limes (1.00)
3 cloves of garlic, smashed (on hand)
1 shot tequilla (on hand - least in my house it's on hand)
Strawberry Sauce
1 lb strawberries, rinsed, hulled and sliced (1.50)
1 orange (25 cents) (juiced and zested)
1 jalepeno pepper, seeded and minced (25 cents)
1 clove garlic, minced (on hand)
1. Combine the strawberries, the juice of the orange and the zest of the orange, garlic and jalepeno in a saucepan and bring to a simmer over medium heat, stirring. Reduce heat to low and cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool. Sauce will thicken up a little bit.
2. Pour the strawberries into a blender and blend until smooth.
Put chicken breasts, tequilla, lime juice, zest from limes and garlic into large ziplock bag (or a bowl, but i'm all about easy cleanup) Let marinate for minimum 30 minutes, longer is better (I tend to marinate overnight, but i'm really lazy)
Grill chicken breasts til done in either grill pan, or on outdoor grill.
Slice chicken breasts and serve with strawberry sauce on the side
(for an interesting touch, and not serving to children, you could add tequilla to the strawberry sauce for an additional kick...)
Dessert
Strawberry Shortcake
1 package of refridgerator biscuits (1.00)
1 container of heavy cream, whipped (1.00)
1 lb strawberries, hulled and sliced (1.50)
1 tbs sugar (on hand)
2 tbs good balsamic vinegar (on hand)
Cook biscuits according to package instructions
whip cream and set aside
Mix strawberries with vinegar and sugar, and set aside
Split biscuits in half, spoon on a dollop of whipped cream, put strawberries on cream, put biscuit half on top of berries and another spoonful of cream...
I think t he grand total is 9.50 ...
