Inspired to GRILL!

Another new favorite in our repertoire of dinner ideas (and if Tiana says so, you KNOW it's good!!!) I served this with garlic roasted asparagus and steamed baby artichokes, but would definitely think that maybe a veggie yakisoba as a side dish might be a better option! Will use the leftovers in an Asian salad wrap for lunch!

HONEY-GRILLED CHICKEN BREASTS

1/2 c. orange juice
1/3 c. honey
1/4 c. lemon juice
1/4 c. reduced-sodium soy sauce
2 Tbs. minced fresh gingerroot
12 garlic cloves, minced
1/2 tsp. pepper
1/4 tsp. salt
8 boneless skinless chicken breast halves (Kent insists these MUST be pounded flat!)

In a small bowl, combine the first eight ingredients. Pour 1/2 c. marinade into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear, basting frequently with reserved marinade. (If you pound the breasts as Kent insists must be done (and it does get the flavor all the way through the chicken quite nicely) then the time will be less!)

1 chicken breast half equals: 221 calories, 4 g fat, 94 mg cholesterol, 331 mg sodium, 10 g carbohydrate, 35 g protein