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

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. - See more at: http://www.mommyskitchen.net/2011/08/cracker-barrel-grilled-chicken.html#sthash.xcxhTS1J.dpuf