Margarita Chicken Paillard This is the ultimate summer dish, although it's guaranteed not to make you drunk except maybe from happiness. The acid from the lime juice and the alcohol from the tequila breaks down the muscle tissue in the chicken to make this one of the most tender chicken dishes you'll ever eat. Serve the breast whole with Tomato Basil Concasse or Mango, Tomato, and Black Bean Salsa . Try it over the Chopped Vegetable, Tofu and Romaine Salad or Mesclun Greens with Balsamic Mustard Vinaigrette. Makes 4 servings.
	Ingredients: 1 tablespoon olive oil 4 boneless, skinless chicken breasts, pounded thin (about 1 1/2 pounds) Juice of 2 limes 3 tablespoons Triple Sec Sea salt and freshly ground black pepper 2 tablespoons tequila 1 tablespoon minced fresh cilantro 2 teaspoon seeded and minced jalapeño pepper, optional
	Instructions: 1. In a mixing bowl, combine the olive oil, lime juice, Triple Sec, tequila, cilantro and jalapeño, if desired. Season the chicken with salt and black pepper and place in the marinade. Cover and refrigerate for 2 to 24 hours. Marinate for as long as possible to create "a melt in your mouth" texture. 2. On an outdoor grill or in a nonstick grill pan over medium heat, grill the marinated chicken for 2 to 4 minutes on each side, depending on thickness.

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