4 (4 ounce) boneless, skinless chicken breasts
1 1/2 tablespoons brown sugar
3 tablespoons lime juice
2 tablespoons rum
2 tablespoons reduced sodium soy sauce
1 tablespoons reduced sodium Worcestershire sauce
1 tablespoon olive oil
1/8 teaspoon pepper
1 tablespoon minced fresh parsley
1 lime cut into wedges

Combine brown sugar and next six ingredients and mix well. Place chicken breasts in a large resealable 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.

Makes 4 Servings
Serving Size: 1 chicken breast