Serves 6.

1/2 c. med. hot chunky taco sauce
1/4 c. Dijon mustard
2 tbsp. fresh lime juice
6 med. sized skinless, boneless chicken breast halves
2 tbsp. butter
6 tbsp. plain low fat yogurt
Lime slices for garnish
Chopped cilantro for garnish

About 50 minutes before serving, in a large bowl, mix taco sauce, mustard and lime juice. Add chicken breasts, turning to coat. Cover; marinate in refrigerator 30 minutes. In a 12 inch skillet over medium heat. In hot butter, arrange chicken in 1 layer, reserving marinade. Cook chicken until brown on both sides. Add marinade and cook about 5 minutes longer until chicken is tender and marinade glazes the chicken. Remove chicken to warm platter. Cook marinade in skillet until thickened; pour over chicken. To serve, top each chicken breast half with 1 tablespoon yogurt and 1 slice of lime. Garnish with cilantro.

Nutrition information per serving: Calories 209, Protein 27 g, Carbohydrate 3 g, Fat 7 g, Saturated Fat 2 g, Cholesterol 73 mg, Sodium 491 mg.