---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPICY THAI CHICKEN #1
  Categories: Thai, Chicken, Diabetic
       Yield: 2 servings
  
     1/2 sm Red Bell Pepper, chopped
       2 tb White Vinegar
     1/4 ts Red Pepper Flakes
       1 pk Equal
       2    Chicken Breasts, skinned
            Lime Wedges, for garnish
  
   A perfect accompaniment to brown or white rice.  This
   recipe can easily be doubled.
   
   Puree red pepper with vinegar in a blender or food
   processor.
   
   Pour into a saucepan, add red pepper flakes and bring
   the mixture to a boil.
   
   Reduce to a simmer and cook for 3 minutes.
   
   Remove from the heat and let the sauce cool.
   
   When cooled, stir in the Equal.
   
   Broil chicken breasts for 10 minutes, or until
   browned; turn chicken and broil approximately 5
   minutes more.
   
   Place each chicken breast on a bed of rice.  Divide
   spicy sauce and ladle over the top of the chicken.
   
   Garnish with lime wedges and serve.
   
   Yield: 2 servings
   
   One Serving = 1 chicken breast, 4 ounces Calories: 195
   Protein: 35 g Fat: 4 g Carbohydrate: 2 g Fiber: 0.2 g
   Cholesterol: 87 mg Sodium: 81 mg Potassium: 355 mg
   
   Exchange: 4 Lean Meat
   
   Source:  “The U.C.S.D. Healthy Diet for Diabetes, a
   Comprehensive Nutritional Guide and Cookbook,” by
   Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
   C.D.E.; and Annie Durning, M.S., R.D.
   
   Shared by:  Norman R. Brown
  
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