---------- 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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