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Great served over Cilantro Lime Rice.
In a large Ziploc bag plastic bag combine olive oil, Jalapeno Lime balsamic, lime juice, soy sauce, Worcestershire sauce and cumin. Add chicken, seal and massage to coat. Plae in the refrigerator for 2 hours to marinate.
Preheat grill to high heat. Place chicken in the grill, discarding the remaining marinade. Cook for 6-7 minutes per side, until the chicken, is fully cooked. Top each piece of chicken with a spoonful of the ranch and sprinkle evenly with the cheese. Cover the grill to melt the cheese. Once the cheese has melted serve topped with pico de gallo.
Alternatively: Preheat your oven to 350 degrees. Sauté chicken on stovetop in an oven save pan. Add ranch and cheese and transfer to heated oven to melt the cheese.
Combine all of the ingredients and mix until smooth. Chill until ready to use.
In a medium bowl, combine ingredients and chill until ready to use.
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