1 to 1 1/2 pound skinless, boneless chicken breast halves cut into thin strips
1/2 cup Italian-style salad dressing
1 1/2 teaspoons honey
1 teaspoon fresh lime juice
1 red pepper diced
1 onion, diced
2 teaspoons oil
In a small bowl mix together the dressing, honey and lime juice. Place chicken strips in a 9×13-inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour. Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned, about 10 minutes. Add the peppers and onion and cook an additional 4 minutes and serve. Serves 4.
A sweet and citrusy marinade of makes this dish moist and tender.