Cranberry Chicken Margarita

Ingredients

• 6 boneless skinless chicken breast halves
• 2 tablespoons olive oil
• coarse salt
• 1 small garlic clove, minced
• 1 cup ocean spray whole berry cranberry sauce
• 3 tablespoons tequila
• 1 teaspoon lime juice
• 1 1/2 tablespoons chopped cilantro
• lime wedge

Directions

1. 1

   Slice breasts in half horizontally. Pound with a meat mallet or rolling pin to about 3/8-inch thickness.

2. 2

   Heat oil in a large skillet over medium heat. Add chicken and cook until lightly browned, about 3 minutes per side. Remove chicken to a warm serving platter and sprinkle lightly with coarse salt. Cover loosely with foil; keep warm until serving time.

3. 3

   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.

4. 4

   Spoon some of the sauce over chicken. Sprinkle with additional cilantro, if desired. Serve immediately with remaining sauce, lime wedges and coarse salt.