Tequila Lime Chicken

I got this recipe from a friend. I modified it a bit to be gluten free. No picture this time because it was gone before I could take a picture! That's how good it is! Next time I make it I'll post a picture here.

4 chicken breasts

1 cup shredded cheddar/Monterey jack cheese blend

2 cups crumbled corn chips or fried corn tortilla strips

Marinade:

1 cup water

1/3 cup soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)

2 Tblsp. lime juice

2 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. ground ginger

1/4 cup tequila

Mexi-Ranch dressing:

1/4 cup mayonnaise (BEST FOODS, HELLMAN'S, KROGER, SAFEWAY are gluten free)

1/4 cup sour cream (KNUDSEN, DAISY, HORIZON ORGANIC are gluten free)

1 tblsp. milk

2 tsp. minced tomato

1 1/2 tsp. white vinegar (HEINZ is gluten free)

1 tsp. minced onion

1/4 tsp. dried parsley

1/4 tsp. Tabasco sauce

1/8 tsp. salt

1/8 tsp. paprika

1/8 tsp. dried dill weed

1/8 tsp. cayenne pepper

1/8 tsp. cumin

1/8 tsp. chili powder

Prepare marinade and pour in ziplock bag to marinate the chicken in. Add chicken and chill for 2 to 3 hours (no more than 3).

Make the Mexi-Ranch dressing by combining all ingredients. Mix well until smooth and chill it until needed.

Grill the chicken after it has marinated. After chicken is done, put cooked chicken in baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup cheese on each piece. Broil chicken for 2 to 3 minutes, or until cheese has melted. Spread a bed of 1/2 cup of tortilla strips or crushed corn chips.

I serve this with a mixture of white rice, sour cream, 1 can diced green chiles, and some cheddar cheese---chili cheese rice :) And a green salad.