On a hockey night or Football Sunday, this would be a wonderful dinner to put up following the guacamole and tortillas. It follows through for a theme day and is truly tasty.
- 1 cup taco sauce , chunky style
- 1/4 cup Dijon mustard
- 4 tbsp. fresh lime juice
- 2 tbsp. butter
- 6 chicken breasts, boneless and skin removed
- 6 tbsp. plain greek yogurt
- 1 large lime, cut into 6 sections
- 3 tsp. chopped cilantro
In a bowl mix together the taco sauce, mustard and lime juice really well and add the chicken, turning over to completely coat. Cover with plastic wrap and marinate for 1 hour.
In a large skillet, melt the butter over a medium temperature until it begins to foam. Remove the chicken from the marinade and cook in the skillet for 18-20 minutes, turning over so both sides begin to brown. Now add the remaining marinade and cook for another 8-10 minutes. Remove the chicken to a platter and now raise the heat under themarinade and boil for 1 minute.
When ready to serve, slice the breasts and fan out on individual plates, pour the sauce over and also place dollops of the yogurt on top. Place the lime segments around and sprinkle with some of the cilantro. Serve along with rice and a chilled salad. Yum!
