Applebee's Tequila Lime Chicken
 
todd wilbur offers this and other versions of restaurant recipes 
and name-brand foods. 
 
makes 4 servings. 
 
* marinade: 
 
1 cup  water
1/3 cup  teriyaki sauce
2 Tbsp  lime juice
2 tsp  minced garlic
1 tsp  mesquite liquid smoke
1/2 tsp  salt
1/4 tsp  ground ginger
1/4 tsp  tequila
4   chicken breast fillets
 
* mexi-ranch dressing: 
 
1/4 cup  mayonnaise
1/4 cup  sour cream
1 Tbsp  milk
2 tsp  minced tomato
1-1/2 tsp  white vinegar
1 tsp  minced canned jalapeno slices
1 tsp  minced onion
1/4 tsp  dried parsley
1/4 tsp  tabasco sauce
1/8 tsp  salt
1/8 tsp  paprika
1/8 tsp  dried dill weed
1/8 tsp  cayenne pepper
1/8 tsp  cumin
1/8 tsp  chili powder
dash  garlic powder
dash  ground black pepper
 
* salad: 
 
1 cup  shredded cheddar/monterey jack cheese blend
2 cup  crumbled corn chips or fried tortilla strips
 
to marinate chicken: in medium bowl, combine water, teriyaki sauce, lime 
juice, minced garlic, liquid smoke, salt, ginger and tequila. add chicken 
to bowl. cover. chill for 2 to 3 hours. to make dressing: in medium 
bowl, combine mayonnaise, sour cream, milk, tomato, vinegar, jalapeno, 
onion, parsley, tabasco, salt, paprika, dill weed, cayenne pepper, cumin, 
chili powder, garlic powder and black pepper. mix well until smooth. 
cover. chill until needed. to cook chicken: when ready to prepare entree, 
preheat oven to high broil. preheat grill to high heat. when grill is hot, 
cook marinated chicken breasts for 3 to 5 minutes per side. arrange cooked 
chicken in baking pan. spread with layer of dressing. top with 1/4 cup 
cheese. broil for 2 to 3 minutes, or until cheese has melted. spread bed 
of 1/2 cup tortilla strips on 4 plates. slide chicken breast onto strips. 
serve with rice, pico de gallo or salsa. 
 
miss linda 
pioneer press, st. paul, minnesota 
'top secret' recipes 
 
 
 
-- 
(ID: 12139) Mirror: rec.food.recipes: Sat, Jun 21, 2003


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