"A. Cox" > wrote in message
...
> Tequila Lime Chicken
> 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.
The bed
> of crispy corn tortilla strips can be easily cloned with crumbled
> store-bought corn chips, but if you want strips like those served at
the
> restaurant, just follow the "tidbits" below. Serve this dish with
your
> choice of rice (Spanish rice is recommended), along with some pico
de gallo
> or 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 flavoring
> 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)
>
>
> 1. Prepare marinade by combining marinade ingredients in a medium
bowl. Add
> the chicken to the bowl, cover and chill for 2 to 3 hours.
> 2. 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.
> 3. 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.
> 4. 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.
> 5. 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.
> (http://www.topsecretrecipes.com)
> Serves 4.
>
> Tidbits
> Crumbling store-bought tortilla chips is the easy way to make the
bed of
> crunchy chips that the tequila lime chicken rests on. But, you can
make
> tortilla strips like those served at the restaurant 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.

Sorry, but I don't think you've ever made this. The measurement of 1/4
tsp tequila in a recipe calling for 4 chicken breasts is absurd.