Mesquite Honey Lime Chicken

4 boneless, skinless chicken breasts
1 T olive oil
salt and fresh ground black pepper, to taste
1/4 c A.1. Smoky Mesquite steak sauce
1/4 c lime juice
1 T honey
1/2 t garlic powder

Place steak sauce, lime juice, honey, and garlic in non-reactive bowl. Whisk well until combined and set aside.

Heat oil 3-5 minutes in large non stick skillet over medium-high heat. Season both sides of chicken with salt and pepper. Place chicken in heated skillet and cook until no longer pink and juices run clear (6 minutes per side minimum).

Pour lime sauce over chicken, reduce heat to low and cook approximately 2 minutes. Remove chicken to cutting board to rest. Continue cooking sauce over low heat, whisking occasionally, until thick and bubbly. Slice chicken, place on plates and pour sauce over top.

Serve immediately, serves 4.

Key Lime Pie

1 9" graham cracker crust, prepared
1 (14 oz) can sweetened condensed milk
1/2 c key lime juice
1 t lime zest
3 eggs, separated
1/4 t cream of tartar
3 T sugar

Preheat oven to 325°. Blend milk, lime juice, zest and egg yolks until thoroughly combined. Pour into prepared crust. Beat egg whites and cream of tartar on medium high two minutes. Gradually add sugar and beat on high until glossy and stiff peaks form. Pile meringue on filling and bake 15 minutes or until meringue is browned. Cool 30 minutes and refrigerate minimum 4 hours. Serves 8.

Chef's Note: Traditional Key Lime pie is not baked because the acidity of the lime juice reacts with the milk and thickens the pie filling without baking. While this holds true for tradition, it is widely known that raw egg consumption puts you at great risk for bacterial contamination. This short cooking time is probably enough to kill any bacteria lurking in your pie.