YIELD Makes 6 servings
|1/2||cup medium-hot chunky taco sauce|
|1/4||cup Dijon mustard|
|Juice of 1 medium lime|
|6||boneless skinless chicken breasts|
|Chopped fresh cilantro and lime slices (optional)|
- Combine taco sauce, mustard and lime juice in large bowl. Add chicken, turning to coat with marinade. Cover; marinate in refrigerator at least 30 minutes.
- Melt butter in large skillet over medium heat until foamy.
- Drain chicken, reserving marinade. Add chicken to skillet in single layer. Cook 10 minutes or until chicken is light brown on both sides. Add reserved marinade to skillet; cook 5 minutes or until chicken is no longer pink in center and glazed with marinade.
- Remove chicken to serving platter; keep warm. Boil marinade in skillet over high heat 1 minute; pour over chicken. Serve with yogurt. Garnish with cilantro and lime.
This recipe appears in: Mexican
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