INGREDIENTS

1 can (12 fluid ounces) Michelob Ultra® Organic Seltzer Kiwi Lime 

3 garlic cloves, minced

1/4 cup fresh orange juice

1/4 cup olive oil

2 tbsp fresh lime juice

1 tbsp orange zest

2 tsp lime zest

1 tsp smoked paprika

4 boneless, skinless chicken breasts (about 1 1/4 pounds)

3/4 cup Cabot® classic cut low-moisture shredded whole milk mozzarella cheese

2 tbsp chopped fresh cilantro plus additional for garnish

1/2 tsp salt

1/2 tsp ground black pepper

3/4 cup crushed tortilla chips 

lime wedges for garnish (optional)

INSTRUCTIONS 

1. In small bowl, whisk seltzer, garlic, orange juice, oil, lime juice, orange zest, lime zest and paprika. Place chicken in large zip-top plastic bag; pour seltzer mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 4 or up to 6 hours.

2. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir cheese and cilantro. Makes about 3/4 cup.

3. Remove chicken from marinade; discard marinade. Pat chicken dry with paper towel; sprinkle with salt and pepper. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. During last 3 minutes of cooking, top chicken with cheese mixture and tortilla chips, pressing chips into cheese with back of spatula; cover and cook 3 minutes or until cheese melts. 

4. Serve chicken garnished with cilantro and lime wedges, if desired. 

Approximate nutritional values per serving (1 chicken breast): 324 Calories, 14g Fat, 4g Saturated Fat, 92mg Cholesterol, 553mg Sodium, 13g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 35g Protein

Chef Tip(s):

Chicken can also be cooked on an indoor grill pan over medium-high heat; grill as directed in step 4.