Title: Spicy thai chicken #1
 Categories: Thai, Chicken, Diabetic
      Yield: 2 Servings
 
    1/2 sm Red Bell Pepper, chopped
      2 tb White Vinegar
    1/4 ts Red Pepper Flakes
      1 pk Equal
      2    Chicken Breasts, skinned
           Lime Wedges, for garnish
 
  A perfect accompaniment to brown or white rice.  This recipe can
  easily be doubled.
  
  Puree red pepper with vinegar in a blender or food processor.
  
  Pour into a saucepan, add red pepper flakes and bring the mixture to a
  boil.
  
  Reduce to a simmer and cook for 3 minutes.
  
  Remove from the heat and let the sauce cool.
  
  When cooled, stir in the Equal.
  
  Broil chicken breasts for 10 minutes, or until browned; turn chicken
  and broil approximately 5 minutes more.
  
  Place each chicken breast on a bed of rice.  Divide spicy sauce and
  ladle over the top of the chicken.
  
  Garnish with lime wedges and serve.
  
  Yield: 2 servings
  
  One Serving = 1 chicken breast, 4 ounces Calories: 195 Protein: 35 g
  Fat: 4 g Carbohydrate: 2 g Fiber: 0.2 g Cholesterol: 87 mg Sodium: 81
  mg Potassium: 355 mg
  
  Exchange: 4 Lean Meat