Margarita Chicken

4 servings

2 tablespoons finely diced poblano chili or 1 teaspoon minced jalapeno chili
4 teaspoons tequila
1 tablespoon corn oil
1 tablespoon fresh lime juice
2 teaspoons chopped fresh parsley
1 teaspoon grated lime peel
1 teaspoon chopped fresh tarragon or 1/4 teaspoon dried
1 teaspoon honey
1/2 teaspoon salt
Freshly ground pepper
4 4-ounce boneless, skinless chicken breasts

Mix first 10 ingredients in medium bowl.
Place chicken breasts in single layer in shallow baking dish.
Pour marinade over. Cover and chill overnight.

Preheat oven to 450 degrees. Remove chicken from marinade;
Transfer marinade to heavy small saucepan and reserve.
Wrap each breast in foil. Place on heavy large cookie sheet and bake until just springy to touch, about 15 minutes. Let stand 10 minutes at room temperature. Remove chicken from foil. Slice chicken and fan on plates. Bring reserved marinade to boil. Pour over chicken and serve.