• 1 lb. chicken breast fillets
• 1/3 cup peanut butter
• 1/4 cup flaked coconut
• 1/3 cup water
• 2 Tbs. lime juice
• 2 Tbs. soy sauce
• 1 Tbs. sugar
• 1/4 tsp. ground ginger
• 1/8 tsp. ground red pepper
• 2 Tbs. oil

Rinse chicken and place in a closable plastic bag. Combine next 8 ingredients in a blender until smooth. Pour over chicken in bag. Close bag and toss to coat well. Heat oil in a heavy nonstick skillet over medium-high heat. Drain chicken and add to skillet. Cook 8-10 minutes, or until cooked throughout. Transfer to a warm platter, cover and keep warm. Pour remaining marinade into skillet. Cook 1 minute on medium-high heat or until boiling. Remove from heat. Pour sauce over chicken.

Per serving: calories 362, fat 22.3g, 54% calories from fat, cholesterol 66mg, protein 32.5g, carbohydrates 9.9g, fiber 2.2g, sugar 5.8g, sodium 633mg, diet points 9.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.0, Lean meat: 0.5, Fat: 4.1, Sugar: 0.2, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wine is: Pinot Blanc.