Ingredients
4
boneless, skinless chicken breast halves (about 1 1/4 pounds)
1
tablespoon lime juice
1 1/2
teaspoons blackened seasoning mixture or jerk seasoning (dry)
1/8
teaspoon ground cumin
2
teaspoons margarine
1/4
cup water
Hot cooked couscous, if desired
Preparation
Remove fat from chicken. Mix 1 1/2 teaspoons of the lime juice, the seasoning mixture and cumin. Rub mixture evenly over both sides of chicken.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Melt margarine in skillet. Cook chicken in margarine about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Add remaining 1 1/2 teaspoons lime juice and the water to drippings in skillet. Heat to boiling. Boil and stir about 45 seconds or until liquid is reduced to about 2 tablespoons. Spoon sauce over chicken. Serve with couscous.
