Hot Pepper Chicken

Yield: 2 servings

Ingredients

• 12 ounces (3/4 pound) boneless, skinless chicken breast
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dried red pepper flakes
• Salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons honey
• 2 tablespoons Dijon mustard

Instructions

1. Place chicken between 2 pieces of wax paper. Flatten with a meat mallet or the bottom of a heavy skillet to about 1/2 inch thick.
2. In a small bowl, mix flour, red pepper flakes and salt and black pepper to taste.
3. Heat oil in a nonstick skillet over medium-high heat.
4. Coat chicken well with flour mixture; sauté for about 3 minutes per side, until no longer pink inside (170 degrees F on a meat thermometer).
5. Mix honey with mustard.
6. Spread cooked chicken with honey-mustard sauce.

Nutrition

Per serving: 350 calories; 9.5g fat (24 percent calories from fat); 1.5g saturated fat; 96mg cholesterol; 40.5g protein; 25g carbohydrate; 1g fiber; 277mg sodium