6 chicken breast halves, skinned & boned
2/3 c. med. chunky taco sauce
1/3 c. Dijon mustard
Juice of 1/2 lg. lime (a little more than 2 tbsp.)
2 or 3 tbsp. butter
6 tbsp. plain yogurt
6 lime slices (rind removed)

In a large bowl, make marinade by mixing taco sauce, mustard and lime juice. Add chicken, turning to coat. Marinate at least 30 minutes.

Place butter in large fry pan, melt over medium heat until foamy. Remove chicken from marinade and place in fry pan. Cook, turning, about 10 minutes or until brown on all sides. Add marinade and cook about 5 minutes more, until fork can be inserted in chicken with ease and marinade is slightly reduced and beginning to glaze.

Remove chicken to warmed serving platter. Raise heat to high and boil marinade 1 minute; pour over chicken. Place 1 tablespoon yogurt on each breast half and top each with lime slice. Good serve with a rice/corn medley.

I cut this recipe out of the paper quite a few years ago. It instantly became a family favorite.