Hot Pepper Chicken

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

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.

In a small bowl, mix flour, red pepper flakes and salt and black pepper to taste.

Heat oil in a nonstick skillet over medium-high heat. Coat chicken well with flour mixture; saute about 3 minutes per side, until no longer pink inside (170 degrees F on a meat thermometer).

Mix honey with mustard. Spread cooked chicken with honey-mustard sauce.

Two servings

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