Title: Chicken breasts in lime and ginger
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
      1 tb LIME JUICE, FRESH          *
      1 tb GRATED LIME PEEL
      1 ts REDUCED SODIUM SOY SAUCE   *
    1/8 ts RED PEPPER SAUCE
      1 lb BONELESS CHICKEN BREASTS (4)
      2 tb WHOLE WHEAT FLOUR
      2 tb SAFFFLOWER OIL
      2 tb GINGER SAUCE - RECIPE BELOW
    1/4 c  CHICKEN BROTH
      1 tb CHOPPED GREEN ONIONS
 
  *     INGREDIENTS FOR LIME MARINADE FOR CHICKEN
    --------------------------------------------------------------------
  ---
      MARINADE: COMBINE ALL INGREDIENTS IN A SMALL BOWL. COAT CHICKEN
  PIECES WITH MARINADE AND LET STAND FOR 1 HOUR - COVERED AND
  REFRIGERATED.
      LIGHTLY SPRINKLE CHICKEN WITH FLOUR. HEAT OIL IN SKILLET OVER
  MEDIUM HIGH HEAT. ADD CHICKEN AND COOK UNTIL LIGHTLY BROWNED, ABOUT 4
  TO 5 MINUTES. TRANSFER CHICKEN TO A WARMED PLATTER. SET ASIDE AND
  KEEP WARM.
      ADD GINGER SAUCE AND CHICKEN BROTH TO SKILLET AND SIMMER COVERED
  OVER LOW HEAT FOR ABOUT 3 MINUTES.
      SLICE CHICKEN BREASTS DIAGONALLY 1/4 INCH THICK. FAN 1 SLICED
  BREAST ON EACH OF 4 DINNER PLATES. ADD GREEN ONIONS TO COOKED GINGER
  SAUCE AND SERVE SAUCE OVER CHICKEN.
      GARNISH EACH SERVING WITH LIME WEDGES. NOTE: 240 CALORIES PER
  SERVING, 12 g FAT, 5 mg CARBO, 151 mg SODIUM
  GINGER SAUCE: COMBINE 2 TABLESPOONS MINCED FRESH GINGER, 1 T CHOPPED
  FRESH BASIL, 1 T RED WINE VINEGAR, 1 T WATER, 2 TEASPOONS HONEY, 1
  1/2 TEASPOONS SOY SAUCE, 1 TEASPOON RICE WINE VINEGAR AND 1/4
  TEASPOON RED PEPPER FLAKES IN A BLENDER. WITH THE MACHINE ON, ADD 1/4
  CUP OIL IN A THIN STREAM UNTIL WELL BLENDED.