One night I was at home craving this recipe. I decided to make it at home. I highly recommend it! I have made it twice and absolutely love it. I like to play with the different amounts of toppings and the order of topping. One time I did not put the chips under the sauce. Instead I waited until after the baking process and placed the chicken breast over the chips when plating. It looked good and was good but the chips were a little crunchier than I preferred. Try it! Love it!
Fiesta Lime Chicken
4 boneless, skinless chicken breasts
2 cups tortilla chips, crumbled
1 cup Montery Jack, colby, or mild cheddar cheese, shredded (I use a mexican blend)
Marinade
1/3 cup teriyaki sauce
1 cup water
2 1/2 Tbsp lime juice
2 tsp garlic
1 tsp paprika
1/2 tsp salt
1/4 tsp ground ginger
Sauce
2 cups sour cream
1 pack Hidden Valley fiesta ranch dips seasoning packet
(If you can't find this, Hidden Valley makes a Spicy Ranch that works just as well. Mix 1 cup sour cream, 1 cup Spicy ranch, and 3 Tbsp taco seasoning. Do this to taste!)
Combine all Marinade ingredients in a bowl or bag. Put chicken breasts in marinade and leave for at least 1 hour. (The longer you leave the chicken, the stronger the flavor!)
Cook the chicken breasts in a skillet until done, pouring the marinade over periodically.
When finished, place breasts in a baking pan cover each one with crumbled chips.
Spoon sauce on top of the chips, as desired.
Top with cheese, as desired.
Bake at 350 until cheese is melted and heated through, about 10 minutes.
Serve!
I like to serve this dish with a vegetable and either noodles or seasoned rice.
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