Cracker Barrel Grilled Chicken Tenderloins
(without the grill)
Oh so finger licking good, with an ooey gooey glaze that is just to die for - just another great country dish from Cracker Barrel!
Ingredients:
4 - 5 chicken breasts, cut into pieces or 12 chicken tenderloins
1 - 8 oz bottle Italian Dressing (I prefer zesty italian)
2 - teaspoons fresh or bottled lime juice
4 - teaspoons honey
Directions:
Cut each chicken breast into strips or use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end.
In a bowl that has a cover or large Ziploc bag add the dressing, lime juice and honey; mix to combine.
Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for 1 hour.
Remove chicken from the refrigerator and add to a large skillet (marinade and chicken).
Cook the tenders in a non-stick pan uncovered until golden brown in color, but not dry. Start the stove temperature at medium-high to get things going.
After the mixture comes to a boil reduce the heat to medium-low and continue cooking.
You just want them to simmer until all the liquid has cooked down (this can take up to 40 minutes).
You still want a bit of glaze left in the pan. When chicken is done remove and serve.
(without the grill)
Oh so finger licking good, with an ooey gooey glaze that is just to die for - just another great country dish from Cracker Barrel!
Ingredients:
4 - 5 chicken breasts, cut into pieces or 12 chicken tenderloins
1 - 8 oz bottle Italian Dressing (I prefer zesty italian)
2 - teaspoons fresh or bottled lime juice
4 - teaspoons honey
Directions:
Cut each chicken breast into strips or use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end.
In a bowl that has a cover or large Ziploc bag add the dressing, lime juice and honey; mix to combine.
Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for 1 hour.
Remove chicken from the refrigerator and add to a large skillet (marinade and chicken).
Cook the tenders in a non-stick pan uncovered until golden brown in color, but not dry. Start the stove temperature at medium-high to get things going.
After the mixture comes to a boil reduce the heat to medium-low and continue cooking.
You just want them to simmer until all the liquid has cooked down (this can take up to 40 minutes).
You still want a bit of glaze left in the pan. When chicken is done remove and serve.
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