1 lb. chicken breast fillets
1-1/2 T. brown sugar
3 T. lime juice
2 T. rum
2 T. reduced sodium soy sauce
1 T. Worcestershire sauce
1 T. olive oil
1/8 tsp. pepper
1 T. minced fresh parsley
1 lime cut into wedges

Combine brown sugar and next six ingredients and mix well. Place chicken breasts in a large reseal-able plastic bag, add brown sugar marinade and refrigerate for at least 30 minutes. Turn chicken over occasionally while marinating. Remove chicken and discard marinade. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken and cook 5-6 minutes on each side until chicken is no longer pink in the center. Squeeze lime juice over chicken and serve.

Yield: 4 servings
Calories: 195
Fat: 5g
Fiber: 0g