It 's been awhile since I posted a dinner recipe here at Mommy's Kitchen. Seems like lately it has been all about back to school ideas or scrumptious desserts. I can't help it! I'm a sucker when it comes to sweets.
Today I wanted to share a recipe from one of my favorite restaurants, Cracker Barrel. When I get a chance to eat at Cracker Barrel it's always such a treat for me. Their menu has so many of my favorite country dishes that it's really hard for me to decide on what to order.
One of my favorite dishes is their Grilled Chicken Tenderloins. Oh my these things are finger licking good. One thing I didn't know was just how easy they were to prepare at home. I found a Copy Kat recipe and I couldn't wait to try it. I was a bit skeptical when I stared the recipe.
I added the tenderloins to the pan and there was so much liquid. I really didn't think it would cook down. No worries though all of the liquid did cook down and it transformed into a ooey gooey glaze that was just to die for. The only thing I did differently from the original recipe was increase the amounts of the dressing, lime and honey.
The 1/2 cup of dressing stated just didn't seem like enough for the amount of chicken. And the honey, well I just love honey!!! This recipe was such a big hit that I am adding it to my menu again for next month. I served these yummy grilled tenders with mashed potatoes, but rice would be just as good. lets get started and I will show you how simple these are to make.
Cut each chicken breast into strips or just use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end. {gross} In a bowl 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 bag. Braise the tenders in a non-stick pan until golden brown in color and the liquid has turned into a yummy sticky glaze. 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.
At first it will look like there's a lot of liquid in the pan and there is, but don't worry because it will all cook down. Trust me on this one just be patient. You can see from the photos above how the liquid slowly starts to cook down and then poof it's gone. From start to finish it's about 40 - 45 minutes cooking time.
umm don't these look tasty? And all that liquid turned into a delicious, finger licking yummy glaze.
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
adapted from: CopyKat Recipes
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16 comments:
I voted on Babble.com. Good luck!
I found this recipe a few years ago and secretly think it's even better than the "original" at Cracker Barrel (hard to imagine, as that's my favorite meal there!). It's really good paired with the Pasta Roni angel hair pasta!!!
I originally found this on Southern Plate. Its sooo good, and I have used lemon juice. :)
Delicious grilled chicken, looks absolutely beautiful, I love, hugs. ROSITA
These look fantastic! I always worry about all that liquid, so your pictures helped me out! I think I might actaully make this! It's definetely getting printed out!
Saving this one to my favs! Yummo!!! Hope you are doing well!
i just made this last week. they are delicious!
this does look good there's never any glaze when I order the grilled tenders but they are soooo good & with this recipe you can actualy use tenders big enough to taste lol
Helen
Charleesmommy, I think these are better than the original myself. There is so much more glaze and they really take on a pretty color. Victoria I saw them on Southern Plate as well. Christy loves CB just as much as I do.
what temperature do you cook these at? You say "braise" but that is what you do to a roast, or tough cut of meat before finishing the cooking in liquid, so I'm confused. Please help, ASAP!
I found this recipe several years ago, it's my go to chicken recipe. So good and easy, we love it.
The original recipe did not state the stove temperature so I added it to the recipe. You want to start at medium high until everything comes to a boil. Then reduce the temperature to low-med and continue cooking. You just want them to simmer the whole time. Keep and eye on them every so often so you can turn them and mix a bit.
Oh yum! I love Cracker Barrel but we don't have any in Canada so whenever we visit the States we make sure we hit as many Cracker Barrels as possible, lol. These look terrific and I can't believe how easy. Thanks!
this look so yummy i think im trying it tmrw, i love cooking and try new thing and this sounds amazing i hope u can follow me back
Ok, I just want to be clear. You only add the chicken to the pan to cook, right? Or do you include the marinade too?
I just made this and it was really delicous. I had to tweak it a bit because I didn't have the exact ingredients but it still came out great. I used balsamic viniagrette and agave in place of the italian dressing and honey. My whole family loved it. I will be posting it on my blog this week fpr my readers to enjoy too and of course linking back to your blog. Thank you for the recipe!
Ellen
http://everydaysisters.blogspot.com
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