Chicken Breasts In Lime And Ginger

1 tb LIME JUICE, FRESH * 2 tb WHOLE WHEAT FLOUR
1 tb GRATED LIME PEEL * 2 tb SAFFFLOWER OIL
1 ts REDUCED SODIUM SOY SAUCE * 2 tb GINGER SAUCE - RECIPE BELOW
1/8 ts RED PEPPER SAUCE * 1/4 c CHICKEN BROTH
1 lb BONELESS CHICKEN BREASTS (4) 1 tb CHOPPED GREEN ONIONS
4 servings
* INGREDIENTS FOR LIME MARINADE FOR CHICKEN
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MARINADE: COMBINE ALL INGREDIENTS IN A SMALL BOWL. COAT CHICKEN PIECES
WITH MARINADE AND LET STAND FOR 1 HOUR - COVERED AND REFRIGERATED.
LIGHTLY SPRINKLE CHICKEN WITH FLOUR. HEAT OIL IN SKILLET OVER MEDIUM
HIGH HEAT. ADD CHICKEN AND COOK UNTIL LIGHTLY BROWNED, ABOUT 4 TO 5
MINUTES. TRANSFER CHICKEN TO A WARMED PLATTER. SET ASIDE AND KEEP WARM.
ADD GINGER SAUCE AND CHICKEN BROTH TO SKILLET AND SIMMER COVERED OVER
LOW HEAT FOR ABOUT 3 MINUTES.
SLICE CHICKEN BREASTS DIAGONALLY 1/4 INCH THICK. FAN 1 SLICED BREAST
ON EACH OF 4 DINNER PLATES. ADD GREEN ONIONS TO COOKED GINGER SAUCE AND
SERVE SAUCE OVER CHICKEN.
GARNISH EACH SERVING WITH LIME WEDGES.
NOTE: 240 CALORIES PER SERVING, 12 g FAT, 5 mg CARBO, 151 mg SODIUM
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GINGER SAUCE: COMBINE 2 TABLESPOONS MINCED FRESH GINGER, 1 T CHOPPED FRESH
BASIL, 1 T RED WINE VINEGAR, 1 T WATER, 2 TEASPOONS HONEY, 1 1/2 TEASPOONS
SOY SAUCE, 1 TEASPOON RICE WINE VINEGAR AND 1/4 TEASPOON RED PEPPER
FLAKES IN A BLENDER. WITH THE MACHINE ON, ADD 1/4 CUP OIL IN A THIN STREAM
UNTIL WELL BLENDED.