Applebee's Tequila Lime Chicken
|1/3 cupteriyaki sauce|
|2 tablespoonsLime juice|
|2 teaspoonsGarlic; minced|
|1 teaspoonmesquite liquid smoke flavoring|
|1/4 teaspoonGround ginger|
|4 CHICKEN BREAST|
|1/4 cupSour cream|
|2 teaspoonstomato; minced|
|1 1/2 teaspoonsWhite vinegar|
|1 teaspoonminced canned jalapeno slices; (nacho slices)|
|1 teaspoonOnion; minced|
|1/4 teaspoonDried parsley|
|1/4 teaspoonTABASCO pepper sauce|
|1/8 teaspoondried dill weed|
|1/8 teaspoonCayenne pepper|
|1/8 teaspoonChili powder|
|1 dashgarlic powder|
|1 dashground black pepper|
|1 cupcheddar/monterey jack cheese blend; shredded|
|2 cupscorn chips or fried tortilla strips; (see tidbits) crumbled|
Applebee's Tequila Lime Chicken Preparation
Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa.
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Applebee's Tequila Lime Chicken Reviews
Love the mexi-ranch dressing! Awesome!
10 months, 1 weeks, 6 days, 23 hours, 32 minutes ago
[I posted this recipe.]
3 years, 7 months, 2 weeks, 3 days, 8 hours, 19 minutes ago