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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