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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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I found that is a great low fat recipe, that is also high in protein and low in carbs!! I got this from Low Fat, Low Calorie, Low Cholesterol Light Cooking Cookbook Special Notes: I used yogurt instead of sour cream and it tasted great! I also used parsley instead of chutney .. Ingredients:
1/2 cup medium hot chunky salsa |
1/4 cup dijon mustard |
2 tablespoons fresh lime juice |
3 whole boneless skinless chicken breast halves |
2 tablespoons margarine |
chopped fresh chutney (to garnish) |
low-fat sour cream or fat free sour cream (optional) |
Directions:
1. Combine salsa, mustard and lime in large container.
2. Add chicken, turning to coat.
3. Cover; marinate in refrigerator for at least 30 minutes.
4. Melt margarine in large skillet over medium heat until foamy.
5. Remove chicken from marinade; reserve marinade.
6. Add chicken to skillet; cook about 10 minutes or until brown on both sides.
7. Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
8. Remove chicken to serving platter.
9. Boil marinade over high heat for 1 minute; pour over chicken.
10. Garnish with parsley.
11. Serve with Sour Cream.
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