Chicken Ole

• 1/2 cup medium hot chunky salsa
• 1/4 cup Dijon mustard
• 2 tablespoons fresh lime juice
• 3 whole boneless skinless chicken breast halves
• 2 tablespoons margarine
• chopped fresh chutney (to garnish)
• low-fat sour cream or fat free sour cream (optional)

1. Combine salsa, mustard and lime in large container.
2. Add chicken, turning to coat.
3. Cover; marinate in refrigerator for at least 30 minutes.
4. Melt margarine in large skillet over medium heat until foamy.
5. Remove chicken from marinade; reserve marinade.
6. Add chicken to skillet; cook about 10 minutes or until brown on both sides.
7. Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
8. Remove chicken to serving platter.
9. Boil marinade over high heat for 1 minute; pour over chicken.
10. Garnish with parsley.
11. Serve with Sour Cream.

salsa, mustard, lime juice, chicken, margarine, fresh chutney, lowfat sour cream

Taken from www.food.com/recipe/chicken-ole-53472 (may not work)