Balsamic Soy Glazed Chicken
Serve with a green salad

Serves 4

• 1/3 cup balsamic vinegar
• 1/4 cup low sodium soy sauce
• 1/4 cup minced shallots
• 3 tablespoons brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon olive oil

Combine balsamic vinegar, soy sauce, shallots, brown sugar, garlic, and 1 tablespoon olive oil. Place chicken in a zip lock plastic bag. Add vinegar mixture; seal and turn to coat. Marinate in refrigerator for 1 hour. Preheat oven to 400°.

Remove chicken from bag; reserve marinade.

Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until reduced and a little syrupy, stirring frequently. Remove from heat; divide mixture in half.

Heat a large ovenproof skillet over medium high heat. Add 1 tablespoon olive oil and swirl to coat pan. Add chicken; sauté 4 minutes to brown.
Turn chicken over; brush with half of vinegar mixture. Bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining
vinegar mixture.

Per Serving: 295 Calories; 9g Fat (27.6% calories from fat); 1g Saturated Fat; 41g Protein; 12g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 715mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.


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