RECIPE DOCTOR
Tequila Lime Chicken gets a low-fat makeover

By Elaine Magee
Knight Ridder News Service

Q. I have ordered Applebee's Tequila Lime Chicken several times and would like to make a quick and healthy version for my family at home. Obviously they won't give you the original recipe but can you help?

A. Applebee's Web site offered a description of this tempting menu item (8 ounces grilled boneless breast marinated in lime juice and tequila flavors, topped with a Mexi-ranch and jack-cheddar sauce. Served with tortilla strips, Southwest rice and pico de gallo).

To try to re-create it, I marinated the chicken breasts in some bottled teriyaki sauce mixed with lime juice, garlic, ginger and of course tequila. For the Mexi-ranch dressing, I opted for a one-minute version — blending some fresh store-bought salsa with some light ranch dressing.

I'm not sure this light, at-home version comes close to the restaurant entree, but it was tasty and simple enough to share.

Quick Tequila Lime Chicken

• 4 boneless, skinless chicken breast halves
• 1/2 cup shredded reduced-fat cheddar and jack cheese (or 1/4 cup of each)

Marinade:

• 1 cup water
• 1/3 cup bottled teriyaki sauce
• 3 tablespoons lime juice
• 2 teaspoons minced garlic
• 1 teaspoon mesquite liquid smoke (in bottles near barbecue section)
• 1 teaspoon minced ginger (or 1/4 teaspoon ground ginger)
• 2 tablespoons tequila

Mexi-ranch dressing:

• 1/4 cup light ranch dressing
• 2 tablespoons fresh salsa, finely chopped
• 1/8 teaspoon Tabasco sauce
• A pinch or two of chili powder

Prepare marinade by blending the ingredients in a medium bowl. Add the chicken breasts, cover and chill at least 2 hours if possible.

Blend the Mexi-ranch dressing ingredients together in small bowl, cover and chill until needed.

Grill or broil the chicken breasts until cooked throughout (about 4 minutes per side, depending).

Arrange the cooked chicken in a 9-inch square baking dish. Spread the Mexi-ranch dressing evenly over the chicken, followed by the shredded cheese blend. Broil the chicken dish for about 2 minutes, or until cheese is melted. Serves 4.

Per serving: 257 calories, 33 g protein, 8 g carbohydrate, 8 g fat (3 g saturated fat, 1.8 g monounsaturated fat, 0.8 g polyunsaturated fat), 85 mg cholesterol, 0.2 g fiber, 800 mg sodium (or more, depending on the ranch dressing used). Calories from fat: 28 percent. Omega-3 fatty acids: 0.2 g. Omega-6 fatty acids: 0.6 g. Weight Watchers Points: 6

Elaine Magee is author of "The Recipe Doctor Cookbook" and "The Flax Cookbook." Write to her through www.recipedoctor.com. Personal responses cannot be provided.