4 chicken breast fillets
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips
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
1. Prepare marinade. Add the chicken to the bowl, cover and chill for 2 to 3 hours. Do not marinate for longer than 4 hours—it toughens the chicken.
2. Make the mexi-ranch dressing (see other recipe).
3. When you are ready to prepare the entree, preheat the oven to high broil.
4. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
5. 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.
Recipe Contributor: Cathy Cleek
Comments
Post a Comment