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

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.
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