Chicken Margarita

• 3 cloves garlic minced
• 1 cup fresh lime juice
• 1 cup tequila
• 2 tablespoons sugar
• 1 teaspoon coarse salt
• 1 cup safflower oil
• 1 tablespoon coarse ground black pepper
• 1 teaspoon chili flakes crushed
• 4 chicken breast halves lrgs, without skin
• 2 tablespoons fresh parsley 2 to 3
• 1 cup chicken broth
• 1 tablespoon garlic minced
• 2 tablespoons shallots minced
• 1 cup white wine
• 1 cup sherry
• 1 cup black beans cooked
• 2 cups nonfat chicken broth 2 to 3
• 1 teaspoon chili powder
• 1 tablespoon fresh cilantro minced
• salt
• pepper

1. Preheat the oven to 400. Combine the marinade ingredients and place in a 7 X 11 glass dish. Place chicken in marinade for and refrigerate for 2 hours.
2. Prepare the Black Bean Sauce. Heat a 2 quart saucepan over medium heat. Coat with vegetable spray and add garlic and shallots. Stirring constantly, saute 1 to 2 minutes, then add white wine, sherry, black beans, and 1 1/2 cups chicken broth. Bring to a simmer and cook 6 to 8 minutes, stirring frequently. Transfer the beans to a blender or food processor fitted with the metal blade and blend until very smooth. Pour the pureed beans back into the same pan over medium-low heat. Add chili powder and enough additional chicken broth to make a sauce the consistency of heavy
3. Season with salt and pepper. Using a pastry brush, brush the chicken with the marinade and sprinkle with minced parsley.
4. Grill or bake the chicken. If you bake it, pour 1/2 cup of the marinade in the pan along with 1/2 cup chicken broth. Pool half of each serving plate with Black Bean Sauce. Place chicken on the sauce. Serve the spoon bread in a tamale husk and garnish the plates with Pico de Gallo and fresh cilantro.

garlic, lime juice, tequila, sugar, coarse salt, safflower oil, ground black pepper, chicken, fresh parsley, chicken broth, garlic, shallots, white wine, sherry, black beans, nonfat chicken, chili powder, fresh cilantro, salt, pepper

Taken from www.yummly.com/recipe/Chicken-Margarita-1652358 (may not work)