Recipe - Lime-Sauced Chicken

One half x Of a medium Lime
2 teaspoon Cornstarch
Three fourths cup Apple juice or cider
One half teaspoon Dry instant Chicken Bouillon
4 md Chicken breast halves, boned
skinless (12 ounce total)

Spray a large skillet with Pam. Preheat skillet over medium heat. Add
chicken. Cook over medium heat for 810 minutes or till tender and no
longer pink, turning to brown evenly. Remove from skillet; keep warm.
Meanwhile, remove strips of peel from lime, using a vegetable peeler. Cut
peel into thin strips; set aside. Squeeze 1 Tblspn juice from lime.
Combine lime juice, apple juice, cornstarch, and bouillon granules;
carefully add to skillet. Cook and stir till thickened and bubbly. Cook
and stir 2 minutes more.
To serve, cut each chicken breast half into 1" diagonal pieces. Spoon
some sauce over each serving. Garnish with reserved lime peel. Pass
remaining sauce.
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Per serving: 170 calories, 26 g protein, 7 g carbohydrates, 3 g fat, 72 mg
cholesterol, 111 mg sodium, 277 mg potassium.

Culled from Better Homes & Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip