Light Lime-Roasted Chicken Breasts

4 chicken breast halves without skin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 limes

3 tablespoons olive oil -- divided

2 1/2 teaspoons white wine vinegar

2 limes

2 1/2 teaspoons chopped fresh basil

Rub chicken with salt and pepper, and place in a shallow dish or heavy-duty zip-top plastic bag; set aside.

Grate lime rind and squeeze juice from 2 limes.

Combine grated lime rind, lime juice, 2 tablespoons oil, and vinegar; pour over chicken. Cover or seal; chill 2 1/2 hours, turning occasionally.

Bake at 375 degrees F. in a roasting pan 45 minutes or until done.

Peel 2 limes and, and cut into thin slices.

Heat remaining 1 tablespoon oil in a small skillet; add lime slices and basil, and cook, stirring gently, 1 minute or until fruit just begins to soften. Spoon over chicken.

Yield: 4 servings.