1/2 c. med.-hot chunky taco sauce
1/4 c. Dijon mustard
2 tbsp. fresh lime juice
2 tbsp. butter
6 med. sized chicken breasts, halved (boneless & skinless)
6 tbsp. plain yogurt
Garnish: lime slices, chopped cilantro

In large bowl, mix taco sauce, mustard and lime juice. Add chicken breasts, turning to coat. Cover; marinate in refrigerator 30 minutes.

In 12 inch skillet over medium heat, in hot butter, arrange chicken in one 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 with 1 tablespoon yogurt and 1 slice lime. Sprinkle cilantro over top.