Hot Seared Chicken

Here’s a low-fat, low-cholesterol and low-calorie chicken dish that’s quick & easy to whip up during the week.

Recipe courtesy of Betty Crocker

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
• 1 tbsp lime juice
• 1 1/2 tsp blackened seasoning mix or jerk seasoning (dry)
• 1/8 tsp ground cumin
• 2 tsp butter or margarine
• 1/4 cup water

Directions

1. Remove fat from chicken.
2. Mix 1 1/2 tsp of lime juice, seasoning mixture and cumin.
3. Rub mixture evenly over both sides of chicken.
4. Spray 10 inch nonstick skillet with cooking spray & heat over medium-high heat.
5. Melt butter/margarine in skillet.
6. Cook chicken in butter/margarine about 8 minutes, turning once, until chicken is no longer pink when center of thickest pieces are cut.
7. Remove chicken from skillet; keep warm.
8. Add remaining 1 1/2 tsp lime juice and the water to drippings in skillet.
9. Heat to boiling. Boil & stir about 45 seconds or until liquid is reduced to about 2 tbsp.
10. Spoon sauce over chicken.