WW TERIYAKI CHICKEN
#238847 - 01/16/06 09:21 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Source: WEIGHT WATCHERS MAGAZINE
-------------------- <img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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-------------------- IBS-A...I can never make up my mind
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Weight Watchers Chicken Teriyaki
4 - 4 oz. skinless boneless chicken breast
1/4 cup teriyaki sauce low-sodium
1 tablespoon vegetable oil
4 garlic cloves pressed
1 teaspoon ginger root minced and pared
Place chicken in nonstick baking pan. In 1-cup glass measure, combine remaining ingredients; pour over chicken. Cover and refrigerate at least 1 hour.
Preheat oven to 350° F. Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through.
Serves 4.
Per serving: 233 Calories; 5g Fat (22% calories from fat); 39g Protein; 4g Carbohydrate; 96mg Cholesterol; 798mg Sodium.
Food Exchanges: 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fat
WW Points: 4 pt.
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I used two skinnless boneless chicken breasts and doubled this teriyaki sauce recipe (which doesn't contain oil).
I put a layer of shiitake mushrooms, stems removed, on the bottom of the baking pan (I used an 8" square glass pan), poured half the mix on the mushrooms, then placed the chicken on top and coated that with the remainder of the sauce. Halfway through baking time I basted the chicken. Baking times were about the same.
I used the extra sauce on top of sticky rice. Yum! I'd also recommended tossing in a can of pineapple chunks near the end of the chicken's baking time. Maybe 10 - 15 minutes before it's done.
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UUMm... that sound delish too!! Thanks Maria!!
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-------------------- IBS-A...I can never make up my mind
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