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Fiesta Lime Chicken Recipe

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This recipe for Fiesta Lime Chicken, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Bormann Schuller
Added: Wednesday, April 8, 2009


Chicken Breasts, boneless, skinless

c. fresh squeezed lime juice
6 T soy sauce
c. veg oil
1/8 c. sugar
1/8 c. chopped fresh oregano
1/8 c. chopped fresh rosemary
1 T minced garlic

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon 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)

Pico de Gallo
One Quart fresh diced tomatoes (NOT canned)
1/4 Quart fresh diced red onions
1 small bundle of fresh cilantro (chopped small)
c. Quart diced canned jalapenos
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon dry granulated garlic
1/4 cup vegetable oil
1/4 cup white vinegar

Whisk marinade ingredients. Pour over chicken. Marinade 30 minutes. Drain.

Mexi-ranch dressing. Combine all ingredients and mix unstil smooth.

Grill or bake chicken. Spread a layer of mexi-ranch dressing over each piece of chicken, followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2-3 minutes, or just until the cheese has melted.

Spread a bed of 1/2 cup of the tortilla chips on each plate. Top with chicken breast and serve with pice de gallo.

Pico de Gallo
Combine all ingredients and store in a tightly covered container. This will taste best when refrigerated for about a day and will keep for up to 5 days.

Personal Notes:
Personal Notes:
My absolute favorite! Mmmmm.




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