2 boneless skinless chicken breast halves (less than 3/4 lbs.)
1/8 cup all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon salt
3/4 tablespoon canola oil
1/4 cup chicken broth
1/8 teaspoon red pepper sauce
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Between peices of wax paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Repeat with remaining chicken. Cut chicken into smaller peices if desired.
In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture with the exception of 1 teaspoon.
In nonstick frying pan, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in the center. Remove chicken from pan; cover to keep warm.
In small bowl, stir reserved 1 teaspoon flour mixture into broth. Graduatlly stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime huice and cilantro. Serve sauce over chicken.
Calories 250; Total fat 10g; Cholestrol 85mg; Sodium 500mg; Carbohydrate 7g; dietary fiber 0g; protien 33g