Mix the lime, garlic, ginger, and pepper flakes. Place the chicken breasts in a non reactive pan, just large enough to hold the breasts. Pour the marinade over the chicken. Refrigerate for 2 to 24 hours. Turn the chicken occasionally. In a non stick skillet over high heat, heat the oil. Add the chicken breasts and cook until browned on both sides. Check for doneness. If still pink, reduce the heat and cook through. Serve with salsa and lime wedges. Serves 4

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