1
Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of mat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken.
2
Cut chicken into smaller pieces. In shallow dish mix flour, cummin, and salt.
3
Coat chicken with flour mixture. Reserve 1 tsp fur mixture.
4
In non-stick skillet, heat oil over medium heat. Add chicken; cook 3-5mins on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
5
In small bowl, stir reserved 1 tsp flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice & cilantro.
6
Serve sauce over chicken.

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Nutrition Facts
Serving Size 1 (157g) Recipe makes 4 servings
Calories 224
Calories from Fat 76		(34%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 416mg		17%
Potassium 343mg		9%
Total Carbohydrate 6.9g		2%
	Dietary Fiber 0.3g	1%
	Sugars 0.2g
Protein 28.5g		56%
Vitamin A 69mcg		1%
Vitamin B6 0.7mg		32%
Vitamin B12 0.5mcg		7%
Vitamin C 3mg		6%
Vitamin E 1mcg		3%
Calcium 21mg		2%
Iron 1mg		7%
detailed view... how is this calculated?

Southwestern Chicken Scaloppine