Title: Arizona chicken
 Categories: Poultry
      Yield: 4 Servings
 
      2    Whole chicken breasts;
           -skinned and boned
      1 tb Dijon mustard
      1 tb Butter
    1/2 c  Prepared salsa
      2 tb Lime juice
    1/4 c  Chopped fresh cilantro
           -(optional)
 
  Pound each breast between sheets of plastic wrap to a uniform thickness of 1/2 inch.
  Spread both sides with mustard.
  
  In a large skillet, melt butter over medium heat. Add chicken and
  cook 3-4 minutes on each side. Stir salsa and lime juice together and
  add to skillet.
  
  Simmer gently, uncovered, until chicken is cooked through and sauce
  has thickened, about 6-8 minutes. Sprinkle with cilantro.
  
  Personal note: I first tried this in the fall of 1993, and it quickly
  became a family favorite. Both hubby and I have taken the leftovers to
  "nuke" for lunches the next day. It keeps several days in the fridge.