Applebee's Tequila Lime Chicken

Marinade
1 cup        water
1/3 cup     teriyaki sauce
2 tbsp       lime juice
2 tsp         minced garlic
1 tsp         mesquite liquid smoke flavoring
1/2 tsp      salt
1/4 tsp      ground ginger
1/4 tsp      tequila

4              chicken breast fillets

Mexi-Ranch Dressing
1/4 cup        mayonnaise
1/4 cup        sour cream
1 tbsp          milk
2 tsp            minced tomato
1 1/2 tsp      white vinegar
1 tsp            minced canned jalapeno slices (nacho slices)
1 tsp            minced onion
1/4 tsp        dried parsley
1/4 tsp        Tabasco pepper sauce
1/8 tsp         salt
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 cheddar/monterey jack cheese blend
2 cups       crumbled corn chips or fried tortilla strips (see tidbits)

1) Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.

2) 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.

3) 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.

4) 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.

5) 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. Serves 4.

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 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.