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Lighter Fiesta Lime Chicken

Lighter Fiesta Lime Chicken 4 boneless skinless chicken breast halves 1/4 cup Mexican-blend cheese made with2 percent milk, finely shredded 1 cup baked tortilla chips, crumbled Salsa FOR MARINADE 1 cup water 1/3 cup teriyaki sauce 2 tablespoons f...

Lighter Fiesta Lime Chicken

4 boneless skinless chicken breast halves

1/4 cup Mexican-blend cheese made with2 percent milk, finely shredded

1 cup baked tortilla chips, crumbled

Salsa

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FOR MARINADE

1 cup water

1/3 cup teriyaki sauce

2 tablespoons fresh lime juice

2 teaspoons minced garlic

1 teaspoon liquid mesquite smoke

1/2 teaspoon salt

1/4 teaspoon ground ginger

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1/4 teaspoon tequila

FOR MEXICAN RANCH SAUCE

1/4 cup light mayonnaise

1/4 cup light sour cream

1 tablespoon fat-free milk

2 teaspoons minced tomato

1-1/2 teaspoons white vinegar

1 teaspoon minced canned jalapeno slices (nacho slices)

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1 teaspoon minced onion

1/8 teaspoon dried parsley

1/4 teaspoon Tabasco 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 of garlic powder

Dash of pepper

Combine marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for about 2 hours. Be careful not to marinate the chicken longer than 3 hours or the lime juice could make the chicken tough.

Make the Mexican Ranch sauce by combining all the ingredients in a small bowl. Mix well until smooth, then cover the dressing and chill until needed.

When you are ready to prepare the entree, preheat the oven's broiler and preheat your barbecue or indoor grill pan 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.

Arrange the cooked chicken in a baking pan. Spread two tablespoons of Mexi-Ranch sauce over each piece of chicken, followed by1 tablespoon of the shredded cheese blend. Broil the chicken for 2 to 3 minutes or just until the cheese has melted.

Spread a bed of 1/4 cup of the crumbled baked tortilla chips on each of four plates. Put a piece of chicken on top of the chips on each plate. Garnish with salsa if desired.

Yield: Serves 4.

Nutritional information per serving:249 calories, 20 protein grams, 21 carbohydrate grams, 792 milligrams sodium, 9 fat grams,41 milligrams cholesterol, 1 gram of fiber.

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