Cranberry Margarita Chicken**

6 boneless, skinless chicken breast halves
2 tablespoons olive oil
Coarse salt
1 small garlic clove, minced
1 cup Classic Delectables Harvest Cranberry
3 tablespoons tequila
1 teaspoon lime juice
1 1/2 tablespoons chopped cilantro
Lime wedges

step 1 : Slice breasts in half horizontally. Pound with a meat mallet or rolling pin to about 3/8-inch thickness.
step 2 : Heat oil in a large skillet over medium heat. Add chicken and cook until lightly browned, about 3 minutes per side.
step 3 : Remove chicken to a warm serving platter and sprinkle lightly with coarse salt. Cover loosely with foil; keep warm until serving time.
step 4 : 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.
step 5 : Spoon some of the sauce over chicken. Sprinkle with additional cilantro, if desired. Serve immediately with remaining sauce, lime wedges and coarse salt.

**this recipe was adapted from a recipe found at