Tequila Lime Chicken

I'm going to marinate this tonight and try it tomorrow.

3 whole limes-juiced

5 cloves garlic-peeled

1 whole jalapeno, sliced

1 tsp. salt

1/2 cup cilantro

1/2 cup tequila (optional)

5 TBS. olive oil

4 boneless, skinless chicken breasts

1 cup monterey jack cheese, grated

pico de gallo

beans, pinto or black

mexican rice

sour cream

avocado

tortillas

Combine lime juice, garlic cloves, jalapeno, salt, cilantro and tequila (optional) in a food processor or blender. Pulse until combined. Turn on the blender and drizzle the olive oil in until it's all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a ziplock bag and pour in marinade. Seal bag and marinate for several hours or overnight (preferably).

When ready to cook, remove chicken from bag and place on grill. Cook until completely done. Toward the end of cooking, top with grated monterey cheese and allow to melt. Serve topped with pico de gallo, salsa along with beads mexican rice, sour cream, avocado and tortillas.