4 Servings
chicken Mexican
chicken breast Mexican Marinade Grilled Main Dish Dressing
inade:
1 cup water
1/3 cup iyaki sauce
2 tablespoons e juice
2 teaspoons minced lic
1 teaspoon mesquite uid smoke
1/2 teaspoon t
1/2 teaspoon ground ger
1/4 teaspoon uila
4 cken breast fillets
Mexi-Ranch Dressing:
1/4 cup onnaise
1/4 cup r cream
1 tablespoon k
1 1/2 teaspoon egar
1/4 teaspoon sley
1/8 teaspoon t
1/8 teaspoon rika
1/8 teaspoon in
1/8 teaspoon l weed
1/8 teaspoon enne pepper
1/8 teaspoon li powder
1/4 teaspoon asco sauce
1 teaspoon minced canned apeno slices
2 teaspoons minced ato
1 teaspoon ced onion
1 cup shredded ddar/jack cheese
1 cup crumbled n chips
Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2-3 hours. Make the mexi-ranch dressing by combining all the dressing ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also preheat your grill to high heat. When the grill is hot cook the marinated chicken breasts for 5-7 minutes per side, or until they are 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 leftover), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2-3 minutes, or just until the cheese is melted. Spread a bed of 1/2 cup of the corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
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