1. Remove fat from chicken. Mix 1 1/2 teaspoons of the lime juice, the seasoning mixture and cumin. Rub mixture and cumin. Rub mixture evenly over both sides of chicken.
2. Spray 10-inch nonstick skillet with cooking spray heat over medium high heat. Melt margarine in skillet. Cook chicken in margarine about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet keep warm.
3. Add remaining 1 1/2 teaspoons lime juice and the water to drippings in skillet. Heat to boiling. Boil and stir about 45 seconds or until liquid is reduced to about 2 tablespoons. Spoon sauce over chicken. Serve with cousous.
Calories 165 (Calories from Fat 55)
Fat 6g (Saturated 1g)
Carbohydrate 1g (Dietary Fiber 0g)
% DAILY VALUE: Vitamin A% Vitamin C 0% Calcium 2% Iron 6%
DIET EXCHANGES: 4 Very Lean Meat, 1/2 Fat
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hot Seared Chicken recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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