Caribbean Chicken with Agave Pineapple Sauce
   _ boneless skinless chicken breast halves
   ___ cup agave
   ___ cup Dijon style mustard
   _ tablespoons pineapple juice
   _ teaspoon sesame seeds
   ___ teaspoon lemon juice

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Rinse chicken breasts under cold water and pat dry with paper towels. Combine remaining ingredients in small saucepan; heat over medium heat about 5 minutes or until mixture simmers. Do not boil. Remove sauce from heat and keep warm. Dip each chicken breast in sauce; place in baking pan coated with nonstick cooking spray. Bake at 325°F for 15 to 20 minutes or until chicken is no longer pink in center. Spoon sauce over chicken.

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