MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Applebee's Tequila Lime Chicken
Categories: Chicken, Copycat
Yield: 4 Servings

MMMMM--------------------------MARINADE-------------------------------
1 c Water
1/3 c Teriyaki sauce
2 tb Lime juice
2 ts Garlic; minced
1 ts Mesquite liquid smoke
-flavoring
1/2 ts Salt
1/4 ts Ground ginger
1/4 ts Tequila

MMMMM--------------------MEXI-RANCH DRESSING-------------------------
1/4 c Mayonnaise
1/4 c Sour cream
1 tb Milk
2 ts Tomato; minced
1 1/2 ts White vinegar
1 ts Canned jalapeno slices
-(nacho slices); minced
1 ts Onion; minced
1/4 ts Dried parsley
1/4 ts Tabasco pepper sauce
1/8 ts Salt
1/8 ts Dried dill weed
1/8 ts Paprika
1/8 ts Cayenne pepper
1/8 ts Cumin
1/8 ts Chili powder
1 ds Garlic powder
1 ds Ground black pepper

MMMMM--------------------------CHICKEN-------------------------------
4 Chicken breast fillets
1 c Shredded cheddar/monterey
-jack cheese blend
2 c Corn chips or fried tortilla
-strips; crumbled

It's one of Applebee's top-selling signature dishes and a big request
here on the site. 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
(you can find a recipe here) or salsa on the side.

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.

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" 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 to 5
minutes or until crispy. Salt lightly and cool on paper towels to
drain.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Applebee#047s#253#040Tequila#040Lime#040Chicken.txt>

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