CHICKEN PICANTE

6 broiler-fryer chicken breast halves, skinned, boned
1/2 cup medium chunky taco sauce
14 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons butter
6 tablespoons plain yogurt, divided
1 lime, peeled, sliced into 6 segments, membrane removed
cilantro chopped, garnish

In large bowl, make marinade by mixing taco sauce, mustard and lime juice. Add chicken, turning to coat. Marinate for at least 30 minutes.

In large frypan, place butter and melt over medium heat until foamy. Remove chicken from marinade and place in frypan. Cook, turning, about 10 minutes or until brown on all sides.

Add marinade and cook for about 5 more minutes, until fork can be inserted in chicken with ease and marinade is slightly reduced and beginning to glaze. Remove chicken to warm serving platter.

Raise heat to high and boil marinade 1 minute; pour over chicken.

Place 1 tablespoon of the yogurt on each half and top each with a lime segment. Garnish with chopped cilantro.

Makes 6 servings
From: Sally J. Vog, Springfield, OR
Source: National Chicken Council