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Categories:
water teriyaki sauce lime juice garlic liquid smoke salt ginger tequila chicken mayonnaise sour cream milk tomato white vinegar jalapeno slices onion parsley Tabasco sauce salt paprika dill weed cayenne pepper cumin chili pwdr garlic black pepper corn chips
Viewed: 27 - Published at: 6 years agoIngredients
- 1 c. water
- 1/3 c. teriyaki sauce
- 2 Tbsp. lime juice
- 2 tsp chopped garlic
- 1 tsp mesquite liquid smoke
- 1/2 tsp salt
- 1/4 tsp grnd ginger
- 1/4 tsp tequila
- 4 x chicken breast fillets
- 1/4 c. mayonnaise
- 1/4 c. lowfat sour cream
- 1 Tbsp. lowfat milk
- 2 tsp chopped tomato
- 1 1/2 tsp white vinegar
- 1 tsp chopped canned jalapeno slices
- 1 tsp chopped onion
- 1/4 tsp dry parsley
- 1/4 tsp Tabasco sauce
- 1/8 tsp salt
- 1/8 tsp paprika
- 1/8 tsp dry dill weed
- 1/8 tsp cayenne pepper
- 1/8 tsp cumin
- 1/8 tsp chili pwdr
- 1 dsh garlic pwdr
- 1 dsh grnd black pepper
- 1 c. shredded cheddar/Monterey jack cheese blend
- 2 c. crumbled corn chips or possibly fried tortilla strips
Method
- To marinate chicken: In medium bowl, combine water, teriyaki sauce, lime juice, chopped garlic, liquid smoke, salt, ginger and tequila.
- Add in chicken to bowl.
- Cover.
- Refrigeratefor 2 to 3 hrs.
- To make dressing: In medium bowl, combine mayonnaise, lowfat sour cream, lowfat milk, tomato, vinegar, jalapeno, onion, parsley, Tabasco, salt, paprika, dill weed, cayenne pepper, cumin, chili pwdr, garlic pwdr and black pepper.
- Mix well till smooth.
- Cover.
- Refrigeratetill needed.
- To cook chicken: When ready to prepare entree, preheat oven to high broil.
- Preheat grill to high heat.
- When grill is warm, cook marinated chicken breasts for 3 to 5 min per side.
- Arrange cooked chicken in baking pan.
- Spread with layer of dressing.
- Top with 1/4 c. cheese.
- Broil for 2 to 3 min, or possibly till cheese has melted.
- Spread bed of 1/2 c. tortilla strips on 4 plates.
- Slide chicken breast onto strips.
- Serve with rice, pico de gallo or possibly salsa.
