I mean, it basically has four ingredients.
Four.
How can you go wrong with four ingredients?
I made this up this morning, threw it all in a ziplock bag and let it marinate until this evening.
It took about 40 minutes to cook but didn't require a lot of attention so it gave me a chance to make my mashed potatoes and heat up some rolls. I think this would be really good with rice too.
You will notice mine is "saucier" than the original recipe (site above).
I used more chicken so I double the marinade recipe which was probably too much. However, I really liked the sauce even though I didn't get the "grilled" look that the original chef did. I poured some over my mashed potatoes. So I am not sure I would do it much differently.
I will definitely be throwing this into our recipe rotation. I think when school is in session, this will be a good one to make up in the morning, refrigerate to marinate, then cook when I get home. It was easy and tasty.
Ingredients:
Boneless, skinless chicken tenderloins (I used about 12 tenderloins) or chicken breasts cut into strips...I just think tenderloins are easier to use
1 bottle of Zesty Italian dressing (the recipe calls for 1 cup which is about half the bottle...I doubled it)
2 tsp (or double if you are me :) lemon or lime juice (I used lemon because that is what I had on hand)
3 tsp honey (or double if you are me :)
Directions:
Combine all of the ingredients in a gallon ziplock bag.
Refrigerate for at least an hour.
When you are ready to cook, pour the entire contents into a large skillet.
Cook over medium heat.
I flipped the chicken occasionally and stirred around the juices.
At first it seems really watery.
But it does thicken as it heats.
Toward the end, I kicked the temperature up a bit to a medium high since I had so much sauce.
After about 40 minutes, it should be really thick. Really push the chicken into that thickened sauce.
It almost has a sweet barbecue taste.
Yum.
Enjoy!
Reba
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