Balsamic Marinated Chicken Breasts
Serve with aspargus or green beans

Serves: 8

8 skinless, boneless chicken breast halves, pounded to 1/2 inch (about 6 ounces each)
1/2 cup low sodium chicken broth
1 cup balsamic vinegar
1 1/2 tablespoons Worcestershire sauce
2/3 cup chopped scallions
2 tablespoons minced garlic
2 teaspoons dry mustard
1 teaspoon freshly ground pepper
2 tablespoons sugar
1/4 cup Dijon mustard

Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.

Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate 2 to 8 hours, turning occasionally.

Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes.

Per Serving: 223 Calories; 3g Fat (10.6% calories from fat); 1g Saturated Fat; 41g Protein; 8g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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