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Dinner & A Movie - Fiesta Chicken

Updated: December 12, 2012
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Fiesta Chicken 
Chicken:
3 skinless chicken breasts
cup tequila 
2 fresh limes
1tbsp ground red pepper
1tbsp salt
1tbsp black pepper
Sauce:
1 packet/ 1 oz of Hidden Valley Fiesta Ranch dip mix
10 oz plain Greek yogurt
cup Colby jack shredded cheese
Pico de Gallo:
2 medium red tomatoes
cup yellow onion
2 cloves of garlic
2 tbsp cilantro 
1 tsp black pepper 
Directions:
Pull chicken the night before to marinate. To marinate the chicken combine tequila, freshly squeezed lime juice, ground red pepper, salt and black pepper in a bowl.  Place chicken in the bowl of marinade overnight.  
Remove chicken from marinade and place on a sheet pan. Cook chicken at 345F until internal temperature reaches 165F (about 25 minutes).  
Sauce: 
Mix the Greek yogurt and the fiesta ranch dip mix in a bowl until smooth.  Glaze the top of the chicken breast with the sauce.  Top each breast off with .5 oz of cheese and place chicken in the oven to just melt the cheese.  
Pico De Gallo:
Cut tomato and onion into small cubes.  Add garlic and pepper followed by cilantro.  Mix all in a bowl.  Refrigerate till ready to plate.  Place .5 oz of Pico de Gallo onto of chicken breast.  Serve.  Yield: 3 pieces 

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