Grilled Chicken Tenderloins (Without The Grill!)
Okay, ya’ll, listen to me here, YOU ARE GOING TO LOVE THESE!! Seriously, you are going to absolutely love, love, LOVE these! So you need to make them, alright? Trust me.
This is a widespread copycat version of Cracker Barrel’s grilled chicken tenderloins and they are absolutely amazing, I think they are much better than Cracker Barrels, actually!
I’m not sure where I got the recipe because it is all over the internet, but I got it five or seven years ago and have been making it on a very regular basis ever since with rave reviews each time.
Did I mention that I really think y’all are going to love this? Oh, and I have a truly embarrassing Halloween story at the bottom, what more could you want? ~grins~
You’ll need: Lime juice, Zesty Italian Dressing, honey, and some chicken.
You can purchase chicken tenders or just do like I do and buy boneless skinless breasts and cut them yourself (its cheaper!). The original recipe called just for Italian dressing, but I LOVE this with Zesty Italian!
Oh, and in a pinch you can use lemon juice if you like. I know I usually have lemon juice on hand but not lime. I happened to have this because I made Bananaritas the other morning. For any new readers, Bananaritas are not alcoholic and they are sooooooooo good for breakfast!
Pour in your Salad Dressing.
The original recipe said to strain and discard the spices but i really like them in here and I have never once actually noticed them on the finished chicken. They either cook up or magically disappear. Either way, why add another step if we don’t have to?
I like to mix this up in a mason jar because it is so dern easy that way. You can just stir it up in a small bowl if you like though.
Add your honey..
Add Lime juice.
For some reason I am wanting to speak with a German accent as I do this tutorial tonight. I think I need sleep and lack thereof is making me silly. So in my mind, I am doing this entire tutorial in a German accent. Folks, I’ve gone off my rocker after the day I had today! (By the way, my German accent is learned entirely from one of those Disney Characters that looked like Donald Duck but was actually a distant relative…)
Don’t you just love German chocolate, though? Ritter bars are my favorite….
Screw Ze Lid On Ze Jar!
(give it a good shake)
If you’ve got chicken breasts, cut them into strips.
I used my kitchen shears, by far the greatest utensil known to mankind. This is what I call a “fish and loaves” recipe because the chicken tends to plump up and be extra filling, therefore feeding a much larger amount than it normally would have. I used four chicken breasts and we easily have enough left for another meal (or some great lunches!).
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Voila! Ze Chicken!
Now what I do is put all of my chicken in a big gallon ziplock bag and just pour the marinade in there with it. Then you seal it and stick it in your fridge for at least an hour.
You can do this the night before if you like and just keep it in your fridge until you’re ready for supper. Another thing I have done before is mix this up and get it to this stage and just freeze the whole bag. Then on a morning you are headed off to work just pop the bag in the fridge to thaw out during the day.
After at least an hour, dump the entire contents of the bag into a large skillet.
You are going to be thinking “Wow, this is awful watery, there is no way it is going to look like hers” but oh yes it will!! Hang in there with me, this just takes a little patience (actually it takes about forty minutes or so).
This is how it will look after ten minutes over medium heat. Just hang in there and let it cook.
I keep my stove eye dial on five. Good thing is, you don’t have to fret over this, just go check on it about every ten minutes and turn it and you’ll be fine!
This is after about twenty minutes.
About thirty…now we’re starting to get somewhere!
And around forty minutes the good stuff starts showing up!!
Its getting really thick on the bottom now and this is where I start moving my chicken around a lot, getting it all nice and browned.
In another minute or two that watery stuff will all be caramelized and wonderful….
Like this. It looks black in the pic but its really not. That dark stuff is the carmelized marinade. At this point, I take every piece of chicken and one by one rub it around in that marinade before taking it out of the pan and putting it on my platter.
Like this!!
(It tastes even better than it looks!)
This has so much wonderful flavor that I like to serve it with a simple side dish. Tonight we had it with stewed potatoes that I had just put a little butter and salt on. YUM!
Ingredients
- 4 boneless, skinless chicken breasts, cut into strips.
- 1 cup zesty Italian dressing
- 2 teaspoons lime juice
- 3 teaspoons honey
Instructions
- Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.
- Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat
- each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it
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*I put off doing the newsletter until this weekend after my little mishap with emails and google yesterday. I figured all of you wonderfully kind people deserved another recipe today!Thank you all so very much for your understanding. I’ve gotten a multitude of emails that are so very kind and reassuring and I cannot tell you how much better today is as a result of that! You are so wonderful. Someday, SOMEDAY, I AM going to figure out how to cook a big old meal for you all, just wait! OOoh, how about an embarrassing Halloween story? Yup, thats just what we need! Here goes…
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Let me tell y’all what I did one Halloween, and this is really pretty embarrassing and out of character for me but hey, its just us I’m talking to, right?
If you’ve read the coconut pie post, you know all about Mama’s accident. She was completely bedridden for several weeks and her spirits were understandably very down. I had never seen Mama anything but upbeat and I took every opportunity to try to cheer her up as best I could.
Then she called me on her cell phone one day and said “Guess what I’m doing?” Mama sounded happy and I instantly perked up. She was all excited because she was actually out, riding in a car, for the first time in weeks. It had been quite an ordeal to get her in the car with both legs in casts but she was sitting in the back seat with her legs up on the seat and looking out the window, and called me to tell me about it. I was thrilled.
“Where are you now?” I asked, all excited.
“We’re in Athens, almost close to your neighborhood”
so I replied “Well come on by and we’ll come out and see you and do the happy dance!”
This really was a big day for us and I was so happy for her, couldn’t wait to see her.
Then I got to thinking, what else could I do to get her to smile, maybe even make her laugh, and help her remember this day?
It came to me….I was about eight months pregnant and it was almost Halloween….
Now y’all, I am NOT someone who likes in any way, shape, or form, to have my stomach touched, caressed, cuddled, or otherwise noticed any more than it has to be whilst I am with child. I tend to be an EXTREMELY modest person as well. So I thought of it, the one thing that would shock my mother (the person who knows me better than anyone) and get a good laugh at the same time.
I hurried into the kitchen and grabbed the first thing I could find to write with and then darted off to the bathroom. When Mama pulled up in the driveway, I went out, walked up to her window with a huge grin and pulled up my shirt just enough to reveal a very pregnant belly with the face of a jack o lantern drawn on it!! (You know, this really is embarrassing to tell…I bet Mama will be surprised I admitted to it and it will make her laugh again today!).
Mama’s eyes got so big and she looked at me and said “Don’t you have a Doctor’s appointment tomorrow?”.
Then we both burst out laughing after I said “OH my God, I do…and I USED A SHARPIE!!”.
Then we both burst out laughing after I said “OH my God, I do…and I USED A SHARPIE!!”.
I found out just how permanent sharpies were as it took quite a bit for that to wear off, but my midwife had a good sense of humor and she had been well aware of Mama’s ordeal and how much it meant to me to get one more laugh out of her on that day!
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And that was a REALLY great day!
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(if you are feeling exceptionally generous today, please go here and vote for Southern Plate. If I win, I’m going to use the prize money to buy myself the special light I have been wanting to use in my food photography!! You do have to register, but its not a lengthy registration and you don’t have to sign up for anything and it IS a great site…and oh I would just love love love to win it..I doubt i will but still, WOW it would be so amazing if I did!!!!!)
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Posted by Christy Jordan
on Oct 31 2008. Filed under Chicken, Main Course.
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This is my first time to leave a comment, but this one was too good to not share. My oldest son is a sophmore at Mississippi State University, which is 14 hours away from our home in Richmond, VA. I’m Georgia girl by birth so southern cooking is just the only way to go. I’ve made several of your delicious recipes, including these “grilled” chicken tenderloins. My son called me from MSU wanting an idea for something he could fix for dinner. This is a kid who has never spread peanut butter on a slice of white bread for himself until recently. I told him about this recipe and emailed him the link to your website. I got one phone call to help him negotiate his way through the Wal-mart to buy the groceries, and then another phone call to talk him through the cooking process. He sorta panicked in the middle thinking things were burning. I called him later and he said everything turned out delicious! There was some confusion over the boil-n-bag rice that I suggested as a side dish and the rolls were a bit freezer burnt, but his 3 roommates loved the chicken! I’m so proud, but apparently it takes more than 4 young men to figure out how to make boil-n-bag rice!
Made these tonight…..delicious! I had Lite Zesty Italian and lemon juice on hand so that’s what I used…..turned out great. I will admit, about half way through I was very skeptical, but it REALLY helped that you put the pictures on here of what it was supposed to look like – be patient and they turn out exactly like the last photo! Do yourself a favor and do NOT taste them midway through the cooking process, you won’t like them -it’s amazing how the flavor changes by the end. Will definitely be making these again – I had Bob Evans mashed potatoes and Allen’s green beans with my chicken and it was a super easy, fast, yummy dinner. Thanks Christy, so far everything I’ve made from your site has turned out yummy and was easy! (I’ve made the puh-min-uh cheese like 4 times in the past week, LOL!)
This is one of my family’s favorite chicken recipes! What I like you can substitute if you have to on the lime juice and use lemon. I have used brown sugar in place of the honey, and the chicken turned out fine. A keeper!
I’m planning on making this chicken recipe this week and read that some people had problems with the chicken drying out. As I read the recipe, I was thinking that 40 minutes seemed like a really long time for chicken tenders… I’ll bet it would work to cook the chicken in the skillet with the marinade and all just until it’s done, then pull the chicken out and let the marinade keep cooking. When it’s almost done, add the chicken back in so it gets covered in the sauce and let it cook for a couple of minutes. I wonder if this would work ok! I plan to make it exactly as the recipe says the first time, but if it turns out dry, I’ll try this alternate method the next time. Another solution could be to use whole chicken breasts instead of cutting them into thirds since a chicken breast takes longer to cook.
Just had these for dinner tonight! They were really good
Served the chicken with roasted brussels sprouts and my lazy version of smashed potatoes (poke a couple red potatoes with a fork, toss in microwave, cook until soft, toss in bowl, mash with potato masher, mash in milk, butter, salt, pepper. Just thought of that method today and it worked great!) The chicken turned out WAY better than when I actually grill chicken (always gets burned then). The finished result actually looked (and tasted!) labor intensive even though it definitely was not. My chicken turned out a tiny bit on the dry side, but was still quite good and my fiance who is the self declared Dry Chicken Police liked it a lot. The marinade seemed to leap frog over the gooey stage and went from “runny” to “burned bits separated from oil” so I didn’t have any marinade to rub my chicken around in, but they looked almost like your picture and tasted great regardless 
I’ll have to try the Great Value brand dressing next time, maybe that’s the key- this time I used Kroger brand.
Thanks, Christy
Tomorrow night I’m making your stuffed peppers. I’m just flyin’ through your recipes, aren’t I?
Mine looked like burnt marinade, and oil separated….it was great regardless but wonder what went wrong?
Hi Christy! I made these for dinner tonight to go on top of a big dinner salad. It tasted good, but I couldn’t get the marinade to stick on the chicken at the end. The marinade just stuck to the bottom of the pan and burned. The chicken still ended up tasting good, but it didn’t look as pretty as the pictures. Do you have any suggestions?
These are really good and so easy to make. Thanks for another great recipe.
Okay, I am glad to see I am not alone. Christy, I too had chicken that was slightly on the dry side and didn’t get the sauce look. I had the bits with the seperated oil. What did I do wrong? I am to lower the temp once boiling or something?
Made this receipe last night and it was awesome! Husband and little boy loved them. Thanks Christy! Keep them coming!!!
Help I too ended up with dry chicken and unsticky marinade. I kept the heat on medium as recommended but the sauce still didn’t stick to the meat. Any idea what I may have done wrong? Thanks so much for your time and assistance.
Hey Debra! I’m so sorry it didn’t turn out for you! I need to try to duplicate so I can figure out what is happening. Can you tell me how long you marinated your chicken? Is your stove top usually pretty even in terms of heating?
I’m gonna try to duplicate whats going on soon as I get a chance so I can come back with tips!
Thank you for your help!
Christy
YIKES! I’m sorry, but this recipe was a dud for me. I was expecting a *savory* flavor, but what I got was A LOT of tang with a hint of sweet. I wouldn’t call this recipe ‘grilled chicken’, I’d call it Sweet and Sour Chicken.
My kitchen was filled with the yucky, pungent smell all day long– well after I’d finished cooking it. Too bad your recipe photos aren’t ‘scratch ‘n sniff’ ’cause I never would have made this.
Another a informative good read by the author looking forward to visit more really soon.
I honestly don’t know what a couple other reviewers are talking about. I LOVE this recipe, and so does my husband, even though he hates Italian dressing. I’ve been trying out tons of your recipes in the past few weeks, and I’ve yet to hit a dud. And even though I’ve got a teensy apartment that does tend to retain the smell of what I cook, I haven’t noticed anything yucky about it. I am definitely making this again!
Hi, Christy! I have prepared many of your recipes and am quickly becoming one of your biggest fans! I’ve told everyone I know who likes to cook about this wonderful daughter of Alabama who’s doing us all proud! (I sure wish I could make your book-signing today in Bham, but time will not allow!) When I first saw this recipe, I was very excited to give it a whirl. I am not one of your smartest pupils, however, because I have now made it three times and simply cannot get it to turn out right. I know time to figure out this mystery is not something you have the luxury of, especially right now…plus, I am not sure you will experience the problems a few of us are having when you try to recreate our issues. Last night, I prepared this for dinner. I had previously marinated and frozen the chicken in the marinade as you suggested. I decided to try my iron skillet this time, wondering if that would help with the carmelizing of the marinade differently than using my nonstick skillet. I have yet to get the delicious-looking coating….never have anything resembling that! The flavor is pretty good, but the final product is not appetizing looking and I have to be VERY careful not to dry-out the chicken as I cook it while waiting for the marinade to change consistency. My chicken never even browns! It definitely cooks fully (b/c I checked last night with a thermometer when all the marinade was gone) but I still didn’t have that yummy coating to show for my patient re-attempt! Each time I’ve tried these, my marinade fully cooks away, leaving the chicken pieces dry and uncoated. I believe this is a case of 100% user error, so I want to know what I am doing incorrectly! Help?
[...] Grilled Chicken Tenderloins (without the grill) [...]
Hey Christy,
Just wanted to let you know that this is a HIT in my house! We love it! I think I do turn the temp down a little while cooking it. My son, Matthew, told me that it got better every time I made it! So, if you’ve made it and it didn’t turn out so well for ya, keep trying. Just adjust as you see fit. Hope all is going well, Christy. Looking forward to seeing you sometime. Love ya!
[...] Grilled Chicken Tenderloins with Irish Potato Soup. Can we say [...]
I tried these since they seemed so easy and had all the ingredients on hand.
I did use tenderloins because I didn’t have any breasts.
Initially I wasn’t too pleased with the outcome, but I think the trick is to let these babies simmer until all the juice is gone and they start to blacken.
Best ever. Thanks so much
Hi Christy,
I wanted to tell you that I made this last night and it was a BIG HIT with my family! I made about double the marinade, I don’t know if I had more chicken, but it turned out really great! I followed the recipe to a t otherwise, and I just wanted to thank you so much for sharing and I look forward to more of your recipes!
Thank you so much Katherine, I am so glad to hear it was a big hit with everyone!! Thanks again for sharing.
Great recipe, thanks. Made it tonight.
[...] “Grilled” Chicken Tenderloins {Southern Plate} [...]
Knocked me off my feet! Really awesome recipe. The step-by-step photos really helped. Thank you for sharing!
I wonder if the reason some of us are getting different results is the use of a stainless steel pan versus nonstick? I can see you used a stainless steel pan in the photos. I know that when I made these before, I used nonstick and did not get the same results as you. The chicken was delicious but at the end the marinade ended up separating with parts burning instead of turning into a gooey sauce. Tonight I’m making this again because we liked it so much (I also made another batch to freeze and cook later) and we’ll see if I can screw up the courage to cook it in my beautiful new stainless steel skillet. Hopefully nothing will burn on!
Okay. This time I used 2 tablespoons of honey and cut the chicken breasts in half instead of thirds so they would take longer to cook and not get dried out. I used the nonstick pan again and the marinade separated again with oil and burned solids, BUT the chicken turned out looking exactly like in your picture with the caramelized gooey sauce on it. Tastes great and was nice and juicy since the pieces were bigger. I think adding the extra honey helped with the caramelization. So my advice to people whose chicken doesn’t turn out exactly as pictured is to add a little extra honey! YUM! We really love this chicken.
[...] Griled Chicken Tenderloins – without the grill [...]
Funny that you said you were using a German accent while writing this. We happen to be watching Dave and the giant pickle, so I just read it in the Goliath voice
I can’t wait to try this recipe!! Your fresh strawberry pie is one if my favorites now! It’s right at the top of the list with my Grandma’s white pie! Yum! I’m sure this one will be used often as well.
I wanted a spicy sweet sauce so I followed the recipe except instead of the teaspoons of honey, I added about 1/4 cup of honey and 1/4 cup of brown sugar. The sauce reduced down to a nice thick, sticky BBQ type coating, blacked a bit on the chicken where I left it simmer without turning it for a while, and provided a tasty carmelized chicken. I think if you are having trouble with the sauce “sticking” to the chicken, you need to turn the burner either way down or off when the sauce starts to get thick and the chicken begins to blacken. As the sauce cools, it thickens and sticks to the chicken nicely without burning to the bottom of the pan. My grandsons loved it and so did I.
Oh Christy!
Very simple and scrumptious thank you…..again!
We had these tonight with fried corn and baked sweet potatoes. They disappeared
Kudos to you for posting this recipe. And thanks for posting the photos as the recipe progressed. I would never have believed it would turn out the way it did without the photos.
I have to say mine turned out looking just about as good as yours did and I know they had to taste as good as I followed the recipe to the hilt.
I made mine in a non stick skillet and had no problems at all. Thanks again.
Way to go Sandy! Glad to hear they turned out great and that you liked them!!
All I can say is this was amazing! I used 1/4 cup brown sugar and molasses instead of honey and the whole pan was gone in minutes!!! My new favorite for sure!
I have my pickles sitting and went online and ordered your cookbook after making this. Paula deen move OVER! Christy is on her way
I am so glad to hear that you liked the recipe Misty!! Thank you so much!
Made of AWESOME. Will definitely be putting this into the rotation. Came out perfect in my iron skillet. Sliced an onion and put it in towards the end. Served it with a salad & broccoli with cheddar sauce (thank you Cambells cheddar soup!). My husband said that it rocked – he’s usually a lot more understated when he likes a meal.
No leftovers. Thanks for the inspiration Christy!
I am so glad to hear it was a big hit Ginger!! Thank you so much for sharing!
Christy, thanks so much for another wonderful recipe. Family members were coming out of the woodwork following the amazing smell. LOL Dinner was a success and have requests for this chicken dish again real soon.
I am so glad to hear they were a hit!!! And I have to agree, these do smell amazing when cooking!!
We really enjoyed this! I followed the recipe to a tee and it turned out perfectly. Definitely a keeper! Thanks!!
DELICIOUS!!!
I just made this for dinner tonight, and it’s a HIT — even with my 4-year-old boy. I marinated overnight in the fridge from frozen chicken tenderloins I found on sale a while back. They marinated and thawed in plenty of time for dinner tonight.
BTW, I did use a nonstick skillet, though I beefed up the quantity of the marinade since I had a good bit more chicken. It all reduced just perfectly and ended up looking just like the finished picture of yours, Christy — though I did adjust the temperature a little since it was cooking a good deal faster than I was ready for!
THIS ONE IS DEFINITELY A KEEPER! THANKS SO MUCH!!!
We all loved the chicken tenders! Will definitely make again. I have a question about freezing the chicken and marinade to cook later. Is it okay to refreeze uncooked chicken breasts? I usually buy the large bags at Sams that are frozen individually. Maybe I should just prepare the marinade, pour over frozen breasts and put back in the freezer. Always nice to have something in the freezer that requires minimal preparation for dinner.
If you grill outside, I have a good suggestion for a quick and easy meal. I buy the lg pkgs of boneless skinless chicken breast at Sams also. Rub with oil and season…I use a salt, pepper & garlic powder mix. Grill outside on the grill, JUST TIL DONE, do not overcook. Bring in and put on a Pam sprayed cookie sheet and put in freezer. Take out in a few hrs and put in a freezer bag and put back in freezer. When you want an easy quick meal, take how much chicken you want and put in skillet with med heat and pour about 1/4 cup water over chicken and cover. Cook about 15-20 min then turn, recover and cook about 10-15 more min. The chicken should be fairly moist and will have the grilled outside flavor. Our HEB store sells chicken in a bag that use these directions which is good. I got to thinking, if they can do it, why can’t I and it cost less.. It took about 3 times for hub to get it right. I always have a bag of chicken in the freezer for when I don’t feel like cooking. I have also taken the chicken out and made a good chicken salad that has a nice grilled tastes. Hope this might help sometime…lindia
I fixed this tonight using a nonstick skillet and it came out perfect. My husband kept asking if I was sure I was doing it right. Told him yes and to wait and see. He loved it. I am not a big meat eater but did think it was good. I served it with purple hull peas, fried okra w/onions <<<all from our garden) and broccoli slaw. Thanks for giving us some good and easy recipes
Absolutely delicous. Made it for 9 people & all 9 had something great to say about thm. Thank you for this great recipe. I will be using it often. Yummy!!!!
So glad to hear it was a hit Jess!!!
Christy, I tried these last week, and my husband and I LOVED this dish. It was so easy to cook, though! I had some chicken thighs in the freezer, so I laid them out to thaw this morning, and I was planning on trying this recipe with the chicken thighs. Do you think that will work? I know it calls for boneless tenders, so I’m not sure how it will work with the bone-in chicken. What do you think?
Well, I tried it in my cast iron skillet and did everything just like last time (except the chicken, of course) and while the chicken turned out good, I did not get that nice glaze like you are supposed to. It was almost like an oily mess rather than the glaze. Maybe that was because I used dark meat. I’ll definitely make this recipe again, but I’ll use the boneless tenders like you are supposed to.
[...] – The Chicken Tenders – Grilled without the grill. That is totally delicious. The flavor is so super. I also made the Mix In The Pan Pe Crust. [...]
I did a search for chicken tenderloin recipes and I came across yours. Tried this tonight. I didn’t have any italian dressing, but I did have a walnut-raspberry dressing. The chicken was delicious! A great way to have chicken and for me to use up the walnut-raspberry dressing–didn’t like it on salad.
Thank you for the yummy recipe!
Welcome to Southern Plate!!! I am so glad you found me!!
Wow!! Just made this tonight. It is so good! My husband really liked it too! My chicken looked exactly like your picture. I will definitely be adding this to one of our favorites and make it again.
Thanks for the yummy, yummy recipe!!
I have just cooked these, they are awesome!!!!!!! This is a keeper! They turned out just like the picture and tasted wonderful! Thanks for posting!
This looks so Yummy, I will try this for the family.
Hope you like them Naoko!!
I tried this recipe with a raspberry vinegarette that I didn’t care for the taste at all on salad. So I used it up as the marinade on a bag of chicken tenders.
The chicken was sooooooo good! Next time I take a bag of chicken tenders out of the freezer, I will cook it using your marinade recipe. I bet the chicken will taste much more delicious!
Thank you for this recipe. Gotta look around your website and see what else you have!
I am so glad to hear you liked it, and I hope you find others as well!!
I am making this tomorrow for dinner, marinating overnite! I made your short cut potatoe salad to go with it. {That potatoe salad is AMAZING by the way!} Thank you for the wonderful recipes! I will let you know how it goes!
I can’t wait to hear what you think about the chicken! Hope you like it.
AMAZING!!! Delicious! My family loved this too! Thank you!
Made this for the fourth or fifth time tonight using a batch I’d frozen last time. Back in July, a lady named Joyce (also my mom’s name!) commented that maybe you should lower the heat on the stove if the solids in the marinade burn instead of sticking to the chicken. Can’t believe I didn’t think of that! This time I turned the heat to low when the marinade started to thicken. The sauce still separated into solids and oil, but the solids didn’t burn this time so we got even more sticky deliciousness on our chicken. Yum yum! Definitely one of our favorites
Christy, usually I only make a recipe a couple times a year at best (usually only every 2 or so years even if it’s a recipe we love) because I like to experiment with new recipes, but that’s changed since I found your blog! There are many of your recipes that I make every month or so because they’re so good and easy.
Oh WOW Annarose, you just made my day!! I think that is one of the best compliments I have ever gotten. I am so glad that you got the chicken figured out and are enjoying it!!
I have made this recipe 3 times now. I just love it. I bought a new non stick pan to cook it in. My family loves it as well! It is so easy. Thanks for the great recipe!
LOVE THESE! I’m not a person who usually cooks (I’m in college and broke) but these were so easy and delicious! The only thing is, I was wondering if anyone knows how many calories (or Weight Watchers points) this turns out to be? Any input would be greatly appreciated!
Thanks for sharing this recipe!
I am so glad to hear you liked them Ashley!! I am not sure about the calories or points. You might ask on the forum and see if anyone there can help.