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version of
Applebee's
Tequila Lime Chicken
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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.
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.
Check out the e-mail tips and notes for this recipe.
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