4 skinless and boneless chicken breast halves

Grated zest and juice of 1 lime

2 tablespoons (30 ml) tequila

In a bowl, combine the chicken, lime zest and juice, and tequila. Cover and marinate in the refrigerator for 2 hours.

In a ridged skillet or on the grill, cook the chicken throughout. Slice on the bias.

While the chicken cooks, prepare the sauce. In a saucepan, combine all the sauce ingredients and heat until smooth. Set aside.

Coat the chicken with the hot chocolate sauce. Serve with Corn and Black-Eyed Peas Salad.

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