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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