Thai Chicken Breast Recipe

• 4 chicken breasts halved, skinned and deboned
• 1 (6 ounce.) can coconut lowfat milk, unsweetened
• Juice of 2 fresh limes
• 1/3 c. rice flour
• Healthy pinch of two red peppers
• 1/3 c. sesame seeds

1. Make marinade of coconut lowfat milk, lime juice and red peppers.
2. Place in plastic bag with chicken breasts and chill overnight.
3. Drain and save marinade.
4. Mix rice flour and sesame seeds.
5. Coat chicken breasts in flour mix.
6. Fry in non stick skillet using 3 Tbsp.
7. of extra virgin olive oil till chicken is golden.
8. Remove chicken from skillet; add in marinade and some or possibly all of remaining flour to skillet.
9. Cook for a few min till thickened pour over chicken.
10. Add in lime slices for color.

chicken breasts halved, coconut lowfat milk, fresh limes, rice flour, red peppers, sesame seeds

Taken from cookeatshare.com/recipes/thai-chicken-breast-40069 (may not work)