Being of minimal fat, skinless chicken breast is one cut of meat I find pretty tricky to prepare. Overcook it and I have a dry cardboard to chew but undercook it and I run the risk of salmonella. It is always a joy to discover new ways for moist and flavorful chicken dishes so when my co-worker shared with me this tequila lime chicken breast with a cheesy ranch top crust for lunch, I couldn’t wait to replicate it at home. Yep! Yep! Here to inform you that my experimentation was successful! The chicken breasts came out super moist and flavorful. Hope you enjoy it as much as I did.
- 4 (4 ounces each) boneless, skinless chicken breasts
- juice from 4 limes
- 1/4 cup tequila
- 1 tablespoon olive oil
- 1/2 cup cilantro
- 2 to 3 cloves garlic
- 1 teapoon salt
- 1/2 teaspoon pepper
- 1 cup sour cream
- 1 package (1 ounce) fiesta ranch dressing mix
- 1 cup Cheddar Jack , shredded
- 1 cup pico de gallo , optional
In a food processor, combine lime juice, tequila, olive oil, cilantro, garlic, salt and pepper. Process until smooth. In a bowl, combine chicken and marinade. Marinate in refrigerator for about 1 hour. Drain chicken from marinade, discarding liquid.
On lightly oiled grates over medium hot coals, grill chicken for about 4 to 5 minutes on each side or until chicken is cooked and juices run clear.
In a bowl, combine sour cream and ranch dressing mix. Stir until blended.
On a baking sheet, arrange chicken on a single layer. Spread top with sour cream mixture and sprinkle with cheese. Repeat with remaining chicken. Bake in a 400 F oven for about 2 to 3 minutes or just until cheese is melted and bubbly. Garnish with pico de gallo, if desired.