4 boneless skinless chicken breasts
1/2 cup orange juice
juice of 2 limes
3 sprigs rosemary - chopped
1 Tbs. Dijon mustard
1-2 drops chili oil
1/4 cup olive oil
salt and pepper

Whisk together all ingredients to create marinade. Pound chicken
breasts out thinly. Marinate chicken for 1-2 hours. Heat 1/4 cup olive
oil in saute pan and brown the breasts on both sides for approximately
2 minutes on each side. Place remaining marinade in small saucepot and
bring to boil. Reduce heat slightly. Place chicken on serving plate and
serve chicken with the reduced sauce glaze.

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Vegetable Medley

4 large carrots - peeled and cut
1/4 lb. snow peas
2 Tbs. butter
1 Tbs. fresh dill - chopped
salt and pepper

In saute pan, melt butter. Add both vegetables and dill and toss
frequently while cooking. Cook until crisp and tender. Season with salt
and pepper.

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