Recipes from Pilgrim's Kitchen

• 4 Pilgrim's Pride boneless/skinless breast halves
• 1/3 cup medium chunky taco sauce or picante sauce
• 2 ½ tablespoons Dijon mustard
• 4 tablespoons fresh lime juice
• 1 tablespoon margarine or butter
• 4 tablespoons non-fat plain yogurt, divided
• 1 lime, sliced & halved, for garnish, if desired
• Cilantro or parsley, chopped, if desired

Melt margarine in a nonstick fry pan over medium heat. Remove chicken from sauce into frypan. Cook, turning, about 10 minutes or until lightly browned on all sides. Add remaining sauce, cover and cook until fork can be inserted in chicken with ease.

Remove chicken to a serving platter. Heat sauce 1 minute. Pour over chicken. Place 1 tablespoon yogurt on each breast half and top each with a lime slice. Garnish with chopped cilantro or parsley, if desired.

Serves 4