Teriyaki Chicken Breasts

Memorial Day kicks off barbecue season. Serve these flavorful, marinatedchicken breasts straight from the grill for your first picnic of thesummer. (If it rains, you can easily switch to the oven or broilermethods.)

1/3 cup soy sauce
1/2 cup water
2 Tbl. brown sugar (or the equivalent in artificial sweetener)
1 tsp. ground ginger
1/2 tsp. garlic powder
1 lb. skinless, boneless chicken breasts

Mix the soy sauce, water, sugar, ginger and garlic powder in a shallowbowl. Add chicken and marinate for 1 to 2 hours in the refrigerator. Drainchicken and discard marinade.

Barbecue: Start barbecue. When hot, place chicken on grill. Close hood andcook for 8-10 minutes, turning the chicken halfway through the cookingtime. Be sure to cook until chicken is no longer pink.

Conventional Oven: Preheat oven to 350 degrees. Bake, uncovered, for 25-30minutes until chicken is no longer pink.

Broiler: Preheat broiler. Place chicken on the broiler pan about 3-4 inchesfrom the heat. Broil for 4 minutes. Turn chicken and broil for anadditional 4 minutes or until chicken is no longer pink.

Source: Quick & Healthy Volume II

Yield: 4 servings
One serving: 1/4 recipe
Per serving: 132 calories, 1 gram carbohydrate, 25 grams protein, 3 grams fat
Exchanges: 3 1/2 very lean meat

Reprinted with permission from QUICK & HEALTHY RECIPES AND IDEAS or QUICK & HEALTHY VOLUME II, by Brenda J.Ponichtera, R.D.Copyright ©. 262 pages. $16.95 comb-bound, Published by ScaleDownPublishing, Inc. Available at local bookstores or directly from ScaleDownPublishing, Inc., 1519 Hermits Way, The Dalles, Oregon 97058. Thoseordering by mail should add $2.50 for the first book and $1.00 for eachadditional book for shipping and handling charges.