2 Boneless chicken breasts
1/2 Recipe Teriyaki Sauce
Cut chicken breasts in half lengthwise. Marinate in teriyaki sauce 2-3
hours. Place on rack, cover with waxed paper and cook on high 2-3
minutes. Turn chicken over, baste and cook covered for an additional
2-3 minutes. Check chicken for doneness. Let rest 5 minutes before
serving. Chicken will continue to cook during rest period.
Temperature, thickness and with or without bones will vary cooking
time. Chicken pieces may also be used in kebobs and are a popular
change of pace.
1 serving = 3 fat-meat exchanges
: 165 calories
: 0 g carbohydrate
: 21 g protein
: 9 g fat
