Mexi-lime Chicken

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 3 limes, juice of
• 2 tablespoons liquid smoke
• pepper, to taste
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1 garlic clove, minced
• 1/2 cup light sour cream
• 1/2 cup salsa
• 1/2 teaspoon dill
• 1/2 teaspoon cajun spices
• 2 cups shredded colby-monterey jack cheese
• 2 cups vegetable oil

Recipe

• 1 start marinading the chicken the day before. to do so, mix the lime juice, liquid smoke, pepper, cumin, paprika, and minced garlic. pour in a zip lock bag (i double-bag it) and add the chicken breasts. i leave the limes in the zip loc bag as well, for more lime flavor. place in the refridgerator overnight.
• 2 drain excess marinade from chicken. grill chicken breasts.
• 3 while the chicken is on the grill (i use a george foreman, and i have even broiled the chicken -- still tasts wonderful), combine sour cream, salsa, dill, and cajun spice.
• 4 turn the broiler on in the oven.
• 5 heat oil in a frying pan.
• 6 when oil is hot, add the tortilla strips. if your pan is not big enough, you may need to do this in batches. fry strips for 3-4 minutes, until golden brown and crispy.
• 7 drain on paper towels.
• 8 when chicken is done, put chicken on an oven pan. spoon the sour cream/salsa mixture on the chicken breasts evenly.
• 9 add cheese on top of the mixture.
• 10 put chicken breasts under the broiler for 3-5 minutes, in order to get the cheese nice and bubbly, and heat the sour cream mixture through.
• 11 put four beds of tortilla strips on a serving platter, or on four individual plates.
• 12 place chicken breasts on top of the tortilla strips.