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Old 05-18-2007, 10:25 AM   #1  
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Default Tequila Lime Chicken

Good day! Thank you again for submitting your recipe. Below you will find our LA Chef modifications:
Recipe Name: Tequila Lime Chicken


1 cup water
1/3 cup light teriyaki sauce
2 tbsp lime juice
2 tsp minced garlic
1 tsp mesquite liquid smoke flavoring
1/2 tsp Morton Lite Salt
1/4 tsp ground ginger
1/4 tsp tequila

4 (6 or 8 oz) boneless, skinless chicken breast fillets, size according to plan

Mexi-Ranch Dressing:
1/4 cup light mayonnaise
1/4 cup fat-free sour cream
1 tbsp milk
2 tsp minced tomato
1 1/2 tsp white vinegar
1 tsp minced canned jalapeno slices
1 tsp minced onion
1/4 tsp dried parsley
1/4 tsp Tabasco pepper sauce
1/8 tsp Morton Lite SaltŪ
1/8 tsp dried dill weed
1/8 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp cumin
1/8 tsp chili powder
dash garlic powder
dash ground black pepper

1 cup shredded reduced-fat cheddar/Monterey jack cheese blend
4 (4 inch) corn tortillas, cut into strips


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 dressing and chill it until needed.
Preheat oven to 350 degrees F. Place corn tortilla strips on a baking sheet. Coat the chips with cooking spray and season with Morton Lite Salt and garlic powder as desired. Bake until golden brown about 3 to 4 minutes. Set aside.
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 1/4 of the tortilla strips 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, size according to plan.
Makes: 4 servings
Serving size: 1/4 recipe
LA Exchange: 1 Protein, 1 Starch, 1/2 Dairy, 1 Fat, 1 Condiment
Please remember to use this recipe in moderation while in your weight loss program for continued success.

LA Chef
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Old 05-18-2007, 11:41 AM   #2  
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Location: St. Louis, MO
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Height: 5'7"


You can also broil this if you don't feel like grilling is just as yummy
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