* Chicken breast halves should be boned and skinned. ~- Spray a large skillet with Pam. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or until tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm. Meanwhile, remove strips of peel from lime, using a vegetable peeler. Cut peel into thin strips; set aside. Squeeze 1 T juice from lime. Combine lime juice, apple juice, cornstarch, and bouillon granules; carefully add to skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. To serve, cut each chicken breast half into 1" diagonal pieces. Spoon some sauce over each serving. Garnish with reserved lime peel. Pass remaining sauce.