Spicy Thai Chicken2

Course : Diabetic
Serves: 2
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1 small red bell pepper -- chopped
2 tablespoons white vinegar
1/4 teaspoon crushed red pepper flakes
1 package equal sugar substitute
8 ounces boneless chicken breasts -- skinned
1 medium lime -- sliced into 6 wedges

Preparation / Directions:

Puree red bell pepper with vinegar in a food processor. Pour puree into a saucepan. Add red pepper flakes and bring to a boil. Reduce heat to simmer and cook for 3 minutes more. Remove from the heat and let stand til cool. Once the red pepper puree is cooled, stir in the Equal ® sugar substitute. In a preheated oven, broil the chicken breasts for about 10 minutes (or until browned). Turn chicken and broil approximately 5 minutes more. Prepare a serving platter with a bed of hot, cooked, white rice, brown rice, or couscous. Remove chicken from oven and place breasts atop the bed of rice/couscous. Spoon the spicy red pepper sauce atop the chicken breasts, garnish with the lime wedges, and serve at once. Difficulty Level: 3, Servings: 2 (4 oz each)

1 Kitchen's say:
  (3 3/4 Stars!)
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