Spicy Thai Chicken - 2 1 small red bell pepper chopped 6 teaspoon white vinegar 0.25 teaspoon crushed red pepper flakes 1 pkg sugar substitute 2 4 oz boneless chicken breasts, skinned 1 lime sliced into 6 wedges Puree red bell pepper with vinegar in a food processor. Pour puree into a saucepan. Add red pepper flakes and bring to a boil. Reduce heat to simmer and cook for 3 minutes more. Remove from the heat and let stand til cool. Once the red pepper puree is cooled, stir in the sugar substitute. In a preheated oven, broil the chicken breasts for about 10 minutes (or until browned). Turn chicken and broil approximately 5 minutes more. Prepare a serving platter with a bed of hot, cooked, white rice, brown rice, or couscous. Remove chicken from oven and place breasts atop the bed of rice/couscous. Spoon the spicy red pepper sauce atop the chicken breasts, garnish with the lime wedges, and serve at once. Yield: 2