Chili's® Monterey Chicken Copycat Recipe

1 boneless skinless chicken breast
2 teaspoons barbecue sauce
2 slices crisp bacon
1/4 cup Monterey jack and cheddar cheese blend

Pound chicken breast until it is somewhat flattened, and season with salt and pepper.
Spray Cooking Spray in a nonstick skillet, and cook chicken breast until it is done.
Transfer Chicken to a serving plate and top chicken with Barbecue sauce, bacon, and cheese.
Broil chicken breast in the oven until cheese is melted.
To garnish top with a small amount of cold chopped tomatoes and chives.

Chili's® Low-Fat Fajitas Copycat Recipe

1/4 cup lime juice
3 Tbls. olive oil or vegetable oil - divided
4 cloves garlic - crushed
3 tsp. soy sauce - divided
1 tsp. salt
1/2 tsp. liquid smoke
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. boned, skinned chicken breasts or skirt steak
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion - sliced thin
1/2 med. green bell pepper - seeded, sliced thin
1/2 med. red bell pepper - seeded, sliced thin
1/2 med. yellow bell pepper - seeded, sliced thin

Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight (preferred).

Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.

Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through. Cut meat into thin strips; set aside and keep warm.

In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers. Toss together meat, onions, and peppers.

Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole

Chili's® Tortilla Crunch Chicken Fingers

1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water

Preheat oven to 375° F. Coat a large baking sheet with vegetable cooking spray.

Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips. Dip strips into egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.

Chili's® Grilled Chicken Pasta

2 boneless skinless chicken breast halves, cut into strips
2 teaspoons Cajun seasoning
2 tablespoons butter or margarine
1 to 2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 ounces linguine or fettuccine, cooked and drained
Grated Parmesan cheese, optional

Place chicken and Cajun seasoning in a bowl or re-sealable plastic bag; toss or shake to coat.In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5 to 7minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heatthrough. Sprinkle Parmesan cheese if desired.