Sweet and Sour Glazed Chicken Breasts

Ingredients

• 4 boneless, skinless chicken breasts, (about 500 g)
• 1/4 cup (60 mL) all-purpose flour
• 2 Tbsp. (30 mL) Becel® Light margarine, divided
• 1 medium red bell pepper, cut into thin strips
• 3 Tbsp. (45 mL) honey
• 2 Tbsp. (30 mL) lime juice
• 2 tsp. (10 mL) finely grated lime peel
• 1 tsp. (5 mL) dried oregano leaves, crushed

Preparation

1. Pound chicken lightly between sheets of plastic wrap to flatten. Dust lightly with flour.
2. Melt 15 mL Becel® Light margarine in large skillet and cook chicken over medium-high heat until thoroughly cooked, about 6 minutes. Remove chicken and set aside.
3. Melt remaining Becel® Light margarine in same skillet and cook red pepper, stirring occasionally, 1 minute. Stir in remaining ingredients and cook over medium heat, stirring constantly, until sauce thickens to a glaze. Return chicken to skillet to heat through, turning to coat pieces.