1poundboneless, skinless chicken breasts, pounded to 1/4-inch thickness,
*ground black pepper,
3tablespoonsfresh-squeezed lime juice,
1Place chicken breasts between 2 sheets wax paper. Pound with a meat mallet or rolling pin to a uniform thickness of 1/4-inch (pounding chicken is optional; if you wish to prepare chicken as purchased, cook 8 to 10 minutes per side and turn as needed to prevent burning. Be sure to use an instant-read thermometer to cook chicken to 165 degrees). Season chicken with salt and pepper.
2Place honey mustard in a large shallow glass dish. Grate lime for zest, then squeeze to make juice. Combine zest and juice with honey mustard, garlic and soy sauce.
3Turn chicken in marinade to coat both sides. Let stand 10 to 30 minutes.
4Meanwhile, heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed. Grill chicken 4 inches above Medium heat (375° F grill surface temperature). Cook 4 to 6 minutes per side until chicken reaches an internal temperature of 165° F. Serve while hot.
Calories: 180, Fat Calories: 27, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 72mg, Sodium: 694mg, Carbohydrates: 8g, Dietary Fiber: 0g, Protein: 29g, Iron: 6, Iron: 1mg, Calcium: 2, VitaminC: 7%, VitaminA: 0%