2 whole chicken breasts, skinned, boned & halved lengthwise
2 tbsp. water
2 tbsp. lemon juice
4 tsp. cooking oil
4 tsp. soy sauce
2 tsp. Dijon style mustard
1 tsp. lime juice
Dash ground red pepper

Place chicken in a shallow dish. Combine remaining ingredients. Pour over chicken. Cover and refrigerate several hours or overnight. Drain chicken; reserve marinade.

In skillet bring marinade to boil. Add chicken. Return to boil. Simmer, covered, 10 minutes or until no pink remains. Transfer chicken to platter. Cook marinade over high heat 2-3 minutes or until reduced to 1/4 cup. Spoon over chicken.