Asian Style Chicken Breasts
Serve with your favorite salad and vegetables.

Servings: 5

3 tablespoons light soy sauce
2 tablespoons rice wine
1 tablespoon minced garlic
1 teaspoon dried chile flakes or hot chile paste
1 tablespoon virgin olive oil

3 boneless, skinless chicken breasts (abut 18 ounces)

Mix together marinade. Put the chicken breasts in a bowl, pour in the marinade, and toss lightly to coat. Cover with plastic wrap and refrigerate for an hour, or longer if possible.

Prepare a medium-hot fire for grilling or preheat a gas grill or the broiler. If grilling, brush the rack with olive oil and place the meat 3 inches from the source of the heat. Grill, covered, 5 to 7 minutes per side, or until the chicken is opaque all the way through.

You can also heat a nonstick skillet until very hot over high heat and sear the chicken until done, about 8 to 10 minutes, turning once.

Remove from the heat and cool slightly. Cut the chicken meat across the grain into thin slices. Serve with a vegetable and rice or noodles. or use in salads or stir-fried dishes.

Per Serving (nutritional value will be slightly less than listed because all marinade ingredients are not absorbed): 255 Calories; 7g Fat (25.8% calories from fat); 1g Saturated Fat; 41g Protein; 3g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 727mg Sodium. Exchanges: 5 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

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