Copycat Applebee's Fiesta Lime Chicken

Jim Bob and I enjoy a guilty pleasure at Applebee's, the Fiesta Lime Chicken.  This dish is a grilled southwest-flavored chicken breast topped with mexi-ranch and topped with jack-cheddar cheese.  But at 1,250 calories and the high cost of eating out, I decided to look for a recipe I could make at home.  This version is a perfect copycat.  You can even find tortilla strips like these in the grocery store near the salad toppings.

When I grill, broil, or bake chicken, I like to use a meat mallet to flatten the chicken.  The picture below shows a boneless, skinless chicken breast before I flattened it. 


The picture below shows what the chicken breast looked like after I used the meat mallet.  I prefer to flatten chicken especially when I will be grilling it because it gives the entire chicken breast an even thickness.  If you flatten chicken, you'll need a meat mallet with a flat side or you can use the bottom of a heavy frying pan.  Place the chicken breast in between two pieces of Saran wrap.  Begin in the middle or thickest part of the chicken breast.  With even blows, pound the chicken until it has an even thickness.  I prefer it to be about a quarter of an inch thick. 


Fiesta Lime Chicken


1 cup water
1/3 cup Teriyaki sauce
1/2 lime, juiced
3 cloves garlic, minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger

1 lb. boneless, skinless chicken breast

Mexi-Ranch Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
2 Tablespoons chunky salsa
1 Tablespoon milk
1 Tablespoon Cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded colby jack cheese
Tortilla chips, crumbled


Whisk all ingredients for marinade, coat chicken in mixture, cover, and marinate for at least two hours.
Whisk together ingredients for mexi-ranch.  Cover and refrigerate until needed.
Grill the marinated chicken for 3-5 minutes on each side, or until cooked through.  Discard marinade.
Place chicken breasts on a baking sheet.  Coat the top of each chicken breast with the mexi-ranch sauce.  Sprinkle crumbled cheese on top of chicken.  Place under broiler for 3-4 minutes or until cheese is melted.  To serve, place crumbled tortilla chips on the plate.  Place chicken breast on top of the chips.

Source:  CD Kitchen



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