| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. In large bowl, make marinade by mixing taco sauce, mustard and lime juice. Add chicken, turning to coat. Marinate for at least 30 minutes.
2. 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.
3. 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.
4. Raise heat to high and boil marinade 1 minute; pour over chicken.
5. Place 1 tablespoon of the yogurt on each half and top each with a lime segment. Garnish with chopped cilantro.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.