MARGARITA CHICKEN SANDWICHES

Margarita Chicken Sandwiches image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Chicken

Number Of Ingredients 18

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MARINADE:
3 cup(s) jose cuervo golden margarita
3 clove(s) garlic, minced
1 teaspoon(s) red pepper flakes
1 teaspoon(s) cumin
1 tablespoon(s) oregano, dried
1 teaspoon(s) kosher salt
REMAINING INGREDIENTS:
4 - chicken breast halves, skinless & boneless
2 large portobello mushrooms, destemmed, cleaned of gills & sliced into strips
1 cup(s) all purpose flour
1 teaspoon(s) garlic powder
1 teaspoon(s) kosher salt
2 cup(s) vegetable oil
4 - onion rolls, split
1/4 cup(s) mayonnaise, fat-free
1/2 - red onion, thinly sliced
4 slice(s) provolone cheese

Steps:

In a medium bowl, combine golden margarita, garlic, pepper flakes, cumin, oregano & salt. In a large zip lock bag; add chicken & sliced portobellos & pour mixture over chicken/mushroom mixture. Seal; refrigerate at least 8 hours.
Prepare grill for direct heat cooking over high heat. Remove chicken from marinade; leaving in mushrooms. Grill chicken, turning several times, until cooked through, about 12 minutes total. Transfer to a cutting board. Cover; let stand 5 minutes. Thinly slice across grain.
Meanwhile, in a small bowl combine flour, garlic powder & salt. In medium pot, heat oil to 350 degrees F. Remove mushrooms from marinade. Dredge in flour mixture. Fry in oil until crispy, 1 - 2 minutes, working in batches if necessary. Drain on paper towels.
Lightly toast rolls. Spread mayonnaise on top halves. Stack each roll evenly with onion, chicken, cheese & fried mushrooms.
JOSE CUERVO GOLDEN MARGARITA: http://www.cuervo.com/products/golden-margaritas.aspx