INGREDIENTS

INSTRUCTIONS

A perfect accompaniment to brown or white rice.  This recipe can easily be
doubled.
Puree red pepper with vinegar in a blender or food processor.
Pour into a saucepan, add red pepper flakes and bring the mixture to a
boil.
Reduce to a simmer and cook for 3 minutes.
Remove from the heat and let the sauce cool.
When cooled, stir in the Equal.
Broil chicken breasts for 10 minutes, or until browned; turn chicken and
broil approximately 5 minutes more.
Place each chicken breast on a bed of rice.  Divide spicy sauce and ladle
over the top of the chicken.
Garnish with lime wedges and serve.
Yield: 2 servings
One Serving = 1 chicken breast, 4 ounces Calories: 195 Protein: 35 g Fat: 4
g Carbohydrate: 2 g Fiber: 0.2 g Cholesterol: 87 mg Sodium: 81 mg
Potassium: 355 mg
Exchange: 4 Lean Meat
Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by:  Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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