Margaritaville Chicken

• 4 boneless skinless chicken breasts
• 1 quart margarita mix
• Pico de gallo
• 1/2 cup diced onion (red or white)
• 1 1/2 cups diced tomatoes
• 1/2 serrano pepper, diced very small
• 1/4 cup chopped cilantro
• 1 large minced garlic clove (you can always add more)
• 1 teaspoon champagne or 1 teaspoon white wine vinegar
• 2 tablespoons margarita mix
• salt and pepper
• sauce
• 1/4 cup ranch dressing
• 1 cup sour cream
• 3 -4 tablespoons taco seasoning
• garnish
• corn tortilla strips
• Mexican blend cheese

1. Marinate chicken in margarita mis for 12-24 hours.
2. Mix all pico ingredients together and store in fridge till ready to use.
3. Mix sauce ingredients and set aside till ready to use.
4. Grill chicken on low heat turning 1/4 turns every two minutes till cooked through.
5. Remove from heat and place in a baking pan and divide the sauce between the 4 breasts.
6. Sprinkle with cheese (about 1/3 c each) and bake in a 350 oven just till till cheese is melted (about 5 minutes).
7. Remove from oven, plate, and divide the pico between the 4 plates.
8. Garnish with crispy tortilla strips.
9. Serve with Mexican rice/corn/and beans.
10. Prep time doesn't include marinade time.

chicken breasts, gallo, onion, tomatoes, serrano pepper, cilantro, garlic, champagne, margarita mix, salt, sauce, ranch dressing, sour cream, taco, corn tortilla, blend cheese

Taken from www.food.com/recipe/margaritaville-chicken-177518 (may not work)