Chicken Breasts with Lime Sauce

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness (or not)
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 lime, juiced
• 2-3 tablespoons butter
• 3/4 cup chicken broth
• 1 teaspoon minced fresh (or dried) chives
• 1/2 teaspoon dried dill weed

1. Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
2. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3. Drain grease from the skillet, and squeeze in lime juice and chicken broth. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

EXTRAS:

- Prep time: 15 minutes, Cook time: 15 minutes

- Makes 4 servings

- Calories: 455, Total Fat: 30g (but should now be less since I lessened the amount of butter by 1/2 to 2/3), Cholesterol: 171mg 

Yummy Rice Cooker Spanish Rice

2 cups long grain rice

1 cup water

1 (8 ounce) can tomato sauce

14 ounces Mexican-style stewed tomatoes, with juice

1/4 cup salsa (I blend mine!)

3/4 teaspoon cumin

2 teaspoons chili powder

3/4 teaspoon garlic salt

1 1/2 teaspoons dried onions (you can use fresh if you'd like!)

3/4 teaspoon salt (optional)

1/2 cup water

1 small green pepper, diced (optional)

1 (4 ounce) can diced green chilies (optional)

Directions:

1)  Spray rice cooker with cooking spray.

2)  Add rice, 1 cup water, and all other ingredients.

3)  Stir.

4)  When the cycle is almost completed check the rice. If necessary, add additional 1/2 cup water. The amount you need will depend on what kind of rice you use.

Prep Time: 10 mins

Total Time: 40 mins

Makes 6-8 servings