|Medium hot chunky taco sauce||1⁄2 Cup (8 tbs)|
|Dijon style mustard||1⁄4 Cup (4 tbs)|
|Fresh lime juice||2 Tablespoon|
|Whole chicken breasts||3 , split, skinned and boned|
|Chopped fresh parsley||1 Teaspoon (For Garnish)|
Combine taco sauce, mustard and lime juice in large bowl.
Add chicken, turning to coat.
Cover; marinate in refrigerator at least 30 minutes.
Melt margarine in large skillet over medium heat until foamy.
Remove chicken from marinade; reserve marinade.
Add chicken to skillet; cook about 10 minutes or until brown on both sides.
Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
Remove chicken to serving platter.
Boil marinade over high heat 1 minute; pour over chicken.
Garnish with parsley.