Tequila-Lime Chicken

This recipe is a top-selling signature dish for Applebee's. This tasty
dish combines the tangy flavor of the tequila lime marinade with creamy
southwestern-style dressing, and tops it all off with a melted cheese
blend. Just be sure you don't marinate the chicken longer than the 3 to 4
hours, or the citric acid in the lime juice may toughen the chicken. Serve
this dish with rice & beans along with some pico de gallo & salsa on the
side.

Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded Cheddar/Monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)

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. Serves 4. Make tortilla
strips by cutting a stack of eight 6-inch corn tortillas in half. Stack
the halves on top of each other and slice the tortillas into thin strips.
Fry the tortilla strips in 2 cups of oil preheated in a large skillet for
3-5 minutes or until crispy. Salt lightly and cool on paper towels to
drain.

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