Caribbean Rum Chicken Recipe

4 (110g) boneless, skinless chicken breasts
1/4 cup rum

3 tablespoons lime juice

2 tablespoons reduced sodium soy sauce

1 1/2 tablespoons brown sugar
1 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 tablespoon minced fresh parsley

1/8 teaspoon pepper
1 lime cut into wedges

For the marinade, combine brown sugar, lime juice, rum, soy sauce, Worcestershire sauce, olive oil, pepper and parsley. Mix well.

Place chicken breasts in a large resealable plastic bag, add marinade and refrigerate for at least 30 minutes. Turn chicken over occasionally.

Add oil to a nonstick pan 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.

Makes 4 Servings
Serving Size: 1 chicken breast