APPLEBEE'S TEQUILA LIME CHICKEN
Menu Description: "A tender boneless chicken breast marinated with lime juice and tequila flavors and grilled. Served on a bed of crisp tortilla strips. Topped with a Mexi-ranch and Jack-Cheddar sauce. Served with Southwest rice and pico de gallo". Because of the huge success of this dish, Applebee's has recently changed the name to "Fiesta Lime Chicken", and trademarked the name. Most people still know this dish by it's original title, so that's what I'm going with for this book. When making your clone, just be sure not to marinate the chicken for much longer than the 2 to 3 hours specified, or the acid in the lime juice may toughen your chicken. The bed of crispy corn tortilla strips can be easily made by simply crumbling store-bought tortilla chips, or, if you want strips more closely resembling those served at the restaurant, just follow the Tidbits below. Serve this dish with your choice of rice and some pico de gallo on the side. Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.
Provided by @MakeItYours
Number Of Ingredients 28
Steps:
- 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 the dressing and chill it until it's 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 tortilla 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-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 batches in 2 cups of preheated oil in a large skillet for 3 to 5 minutes or until crispy. Salt lightly and cool on paper towels.
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