Chicken Satay with Peanut Sauce

1/3 cup soy sauce
1/3 cup packed brown sugar
2 teaspoon lime zest
1/4 cup lime juice
3 garlic gloves, pressed
1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/3 cup creamy peanut butter
1 tablespoon snipped fresh cilantro

In a bowl; combine soy sauce, brown sugar, lime zest and juice. Press garlic into soy sauce mixture; mix well.

Reserve 1/3 cup soy sauce mixture for Peanut Dipping Sauce; place in a bowl. Set aside.

Add chicken to remaining soy sauce mixture in 2-quart bowl. Cover; marinate in refrigerator 30 minutes.

Preheat oven to 400�F. Place chicken with marinade in 9-inch pan. Bake 18-20 minutes or until chicken is no longer pink in center.

Meanwhile, prepare Peanut Dipping Sauce by adding peanut butter and cilantro to reserved 1/3 cup soy sauce mixture in a bowl; whisk until smooth. Serve with chicken.

Yields 12 servings.

Approximately 130 calories and 4 g of fat per serving (4 chicken pieces and 1 tablespoon sauce