margarita chicken sandwiches

Name: Margarita Chicken Sandwiches
Prep time: 8 h 15 min
Cook time: 25 min
Yield: 4
Ingredients: MARINADE:; 3 cup(s) jose cuervo golden margarita; 3 clove(s) garlic, minced; 1 teaspoon(s) red pepper flakes; 1 teaspoon(s) cumin; 1 tablespoon(s) oregano, dried; 1 teaspoon(s) kosher salt; REMAINING INGREDIENTS:; 4 - chicken breast halves, skinless & boneless; 2 large portobello mushrooms, destemmed, cleaned of gills & sliced into strips; 1 cup(s) all purpose flour; 1 teaspoon(s) garlic powder; 1 teaspoon(s) kosher salt; 2 cup(s) vegetable oil; 4 - onion rolls, split; 1/4 cup(s) mayonnaise, fat-free; 1/2 - red onion, thinly sliced; 4 slice(s) provolone cheese

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmmmmmmmm is for Mmmmmargarita!

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(1 rating)

yield 4 serving(s)

prep time 8 Hr 15 Min

cook time 25 Min

Ingredients For margarita chicken sandwiches

MARINADE:
3 c

jose cuervo golden margarita
3 clove

garlic, minced
1 tsp

red pepper flakes
1 tsp

cumin
1 Tbsp

oregano, dried
1 tsp

kosher salt
REMAINING INGREDIENTS:
4

chicken breast halves, skinless & boneless
2 lg

portobello mushrooms, destemmed, cleaned of gills & sliced into strips
1 c

all purpose flour
1 tsp

garlic powder
1 tsp

kosher salt
2 c

vegetable oil
4

onion rolls, split
1/4 c

mayonnaise, fat-free
1/2

red onion, thinly sliced
4 slice

provolone cheese

How To Make margarita chicken sandwiches

1
In a medium bowl, combine golden margarita, garlic, pepper flakes, cumin, oregano & salt. In a large zip lock bag; add chicken & sliced portobellos & pour mixture over chicken/mushroom mixture. Seal; refrigerate at least 8 hours.

2
Prepare grill for direct heat cooking over high heat. Remove chicken from marinade; leaving in mushrooms. Grill chicken, turning several times, until cooked through, about 12 minutes total. Transfer to a cutting board. Cover; let stand 5 minutes. Thinly slice across grain.
3
Meanwhile, in a small bowl combine flour, garlic powder & salt. In medium pot, heat oil to 350 degrees F. Remove mushrooms from marinade. Dredge in flour mixture. Fry in oil until crispy, 1 - 2 minutes, working in batches if necessary. Drain on paper towels.
4
Lightly toast rolls. Spread mayonnaise on top halves. Stack each roll evenly with onion, chicken, cheese & fried mushrooms.
5
JOSE CUERVO GOLDEN MARGARITA: http://www.cuervo.com/products/golden-margaritas.aspx
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