The Menu:
Cracker Barrel Grilled Chicken Tenderloins
The Original Recipe:
I saw this recipe on a blog (and I hate to say I cannot find which one!), and I knew I had to try it. There will be a lot of liquid in the pan, but you just have to boil it off and until it starts to glaze the chicken and browns it a bit. This was delicious! I received 10 thumbs up! This will be on my menu to make again. I did have some tenderloins to use. I think using chicken thighs would taste great, too.
Cracker Barrel Grilled Chicken Tenderloins
4 - 5 chicken breasts, cut into pieces or 12 chicken tenderloins
1 - 8 0z bottle Italian Dressing (1 cup)
2 - teaspoons fresh lime juice (I used bottled)
4 - teaspoons honey
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.
Braise the tenders in a non-stick pan until golden brown in color, but not dry. Start the stove temperature at medium high to get things going. After it comes to a boil reduce the heat to low-medium and continue cooking. You just want them to simmer until all the liquid has cooked down. You still want a bit of glaze left in the pan. When chicken is done remove and serve.
Cooking time: 40-45 min
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