6 chicken breast halves, skinned and boned
1/2 c. med. chunky taco sauce
1/4 c. Dijon mustard
2 tbsp. fresh lime juice
2 tbsp. butter
6 tbsp. plain yogurt, divided
1 lime, sliced into 6 segments

In large bowl, make marinade by mixing taco sauce, mustard and lime juice. Add chicken; turn to coat. Let marinate at least 30 minutes.

Heat butter in large skillet. Remove chicken from marinade and cook; turn to brown on all sides in skillet, about 10 minutes. Add any remaining marinade; cook another 5 minutes, until chicken is fork tender and marinade begins to form glaze.

Remove chicken to serving platter. Raise heat to high; boil marinade 1 minute. Pour over chicken. Put 1 tablespoon yogurt on each chicken portion. Top each with a lime segment. Watch heat; burns easily.