Beergarita Chicken over Chipotle Gouda Grits

Chicken

10oz frozen margarita mix

1 12 oz beer

1 can rotel

1 tsp garlic powder

1 tsp onion powder

1/2 tsp pepper

4 boneless chicken breasts


In a large ziplock bag, combine all ingredients.  Refrigerate for at least 4 hours or overnight.  Grill chicken approximately 10-12 minutes or until done.  Alternately, you can saute the chicken in a skillet for 3-4 minutes per side.  Serve chicken over grits and top with black beans.


Grits

1 1/2 cup quick cook grits (not instant)

3 cups chicken broth

1 1/2 - 2 cup shredded chipotle gouda cheese


In a medium pan, bring chicken broth to a boil. Slowly stir in grits. Reduce heat to medium low. Cook 5 minutes, stirring occasionally Stir in Ranch mix and cheese. Cook until cheese is melted. Serve immediately.


Black Beans

1 15 oz can black beans

1 10 oz can Rotel diced tomatoes and chilies


Drain and rinse black beans.  Combine black beans and Rotel in a sauce pan.  Heat 5 minutes.  


www.plainchicken.com