Recipe of the Week 2: Honey Glazed Grilled/Braised Chicken

4 boneless skinless chicken breasts
8 oz. italian dressing (mine was homemade, recipe at the end)
1/4 c. lime juice
1/2 c. honey

Combine the dressing, juice and honey in a ziplock baggie and add in the chicken breast.  Let the chicken marinate for at least 5 hours but up to 24 hours.  Grill on the grill.  If it's too cold to grill outside (such was the case here this week) just braise the chicken in a skillet on the stove.
**Now it's not traditionally okay to cook your meat in the marinade but that's what I did to keep the chicken from drying out.  
To braise the chicken dump the entire contents of the baggie into a large skillet and just let simmer for about 40 minutes, turning the chicken after about 20 minutes or so.  The marinade will reduce down to create a nice glaze on the chicken.
We really loved this chicken recipe!  It was so good, and went well the sweet potatoes and vegetables.  It would also be good over rice.

Italian Dressing Mix
2 tsp. dried basil
2 tsp. dried oregano
2 tbsp. garlic powder
1 1/2 tbsp. salt
2 tsp. onion powder
2 tsp. paprika
6 tbsp. sugar
1 1/2 tbsp. ground black pepper

Combine all ingredients together and store in an airtight container.

To use:
3 tbsp. italian dressing mix
1 1/2 c. olive oil
1/2 c. vinegar of choice

Mix thoroughly to blend well.  This will make about 2 cups of dressing.  Adjust measurements according to how much dressing you need.  I made a half recipe of the dressing for the chicken recipe above.

I don't usually like to keep salad dressings on hand I would rather make them from scratch or have mixes ready to make.  When I make the mixes myself I can adjust the amount of dressing to make and not have to worry about wasting a lot of ingredients later down the road.  Thank you to Six Sister's Stuff for the chicken recipe and Budget101 for the dressing mix.