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Publication: The Daily Recipe
Secret chicken recipe

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Time for another restaurant secret recipe. The Applebee's
chain has many top-selling dishes and this one rumored to
be from Applepbees for TEQUILA LIME CHICKEN is downright
awesome....tangy from the marinade with creamy southwestern-
style dressing, and tops it all off with a melted cheese.
You can have this sit on a bed of crispy corn chips or
make it more like the restaurant with some home made
tortilla strips shown in Marzee's Corner below. Serve
this dish up with some Spanish rice and/or some salsa
on the side and you're in business!



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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

Prepare marinade by combining marinade ingredients in
a medium bowl. Add the chicken to the bowl, cover and
chill for no more than 4 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. 

Yield: 4 Servings
Categories: Chicken, Secret,
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                 MARZEE'S CORNER


TODAY's RECIPE TIP: Making fried tortilla strips

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.

* Be sure you don't marinate the chicken longer than 4
  hours, or the citric acid in the lime juice may toughen
  the chicken. 

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 

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