|Medium hot chunky taco sauce||1⁄2 Cup (8 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Lime juice||1 Tablespoon|
|Boneless, skinless, chicken breasts||6|
Combine taco sauce, mustard and lime juice in large bowl.
Add chicken, turning to coat with marinade.
Cover; marinate in refrigerator at least 30 minutes.
Melt butter in large skillet over medium heat until foamy.
Drain chicken, reserving marinade.
Add chicken to skillet in single layer.
Cook 10 minutes or until chicken is light brown on both sides.
Add reserved marinade to skillet; cook 5 minutes or until chicken is no longer pink in center and glazed with marinade.
Remove chicken to serving platter; keep warm.
Boil marinade in skillet over high heat 1 minute; pour over chicken.