- (2 packages) Chicken Breast - Boneless Skinless
- (1 cup) Water
- (1/3 cup) Teriyaki Sauce
- (2 tablespoons) Lime Juice
- (2 teaspoons) Garlic, minced
- (1 teaspoon) Liquid Smoke
- (1 teaspoon) Salt
- (1/2 cup) Mayonnaise
- (1/2 cup) Sour Cream
- (2 tablespoons) Real Milk
- (1 tablespoon) White Vinegar
- (2) Roma tomato, minced
- (2 teaspoons) Onion, minced
- (1/2 teaspoon) Dried Parsley
- (1/2 teaspoon) Paprika
- (1/2 teaspoon) Chili Poweder
- (1/2 teaspoon) Garlic Powder
- (A Pinch) Black Pepper
- (2 cups) Raw Sharp Cheddar Cheese, shredded
- (Approx 2-3 cups) Tortilla Strips
1. Combine water, teriyaki sauce, lime juice, liquid smoke, minced garlic, and 1/2 tsp salt into a shallow dish (or ziploc bag.) Add chicken breasts and allow to marinade for at least 2 hours in the refrigerator.
Note: I like to make several small cuts in each chicken breast (but careful to not cut all the way through the breast) before placing in marinade. This helps the chicken to soak in more of the flavor and helps the meat to cook a little faster.)
2. In a medium sized bowl, stir together mayo, sour cream, milk, vinegar, minced tomato, minced onion, 1/2 teaspoon salt, and remaining seasonings - set aside.
3. Cook chicken breasts on grill or in a skillet on stove. Cook thoroughly until no longer pink and reaches 165* internal temperature.
Note: My favorite way to cook these chicken breasts is in a large skillet - I pour the marinade in the skillet and let the chicken breasts cook in the marinade to keep them from drying out. It really makes the chicken breasts extra flavorful too!
4. Place cooked chicken breasts in a casserole dish or on a baking sheet, cover with dressing and shredded cheese. Place under broiler until cheese is melted and bubbly.
5. Serve chicken over tortilla strips (or simply crush tortilla chips) and a side of your favorite mexican rice.