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Make the teriyaki marinade ahead and have it on hand. Serve with rice and steamed fresh vegetables.
Teriyaki Glazed Chicken Breasts
½ cup soy sauce (can use low sodium)
¼ cup rice wine vinegar
3 tablespoons dry sherry or mirin
1½ tablespoons finely chopped fresh ginger
3 tablespoons brown sugar
4 boneless, skinless chicken breast halves (about 6 to 8 ounces each)
In a 1-quart nonreactive saucepan, combine the soy, rice wine vinegar, sherry, ginger, and brown sugar. Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain, discard the solids, and let cool completely. Rinse the chicken and pat dry. Place the chicken between two sheets of plastic wrap and pound to an even thickness of ½ inch with a flat mallet. Put the flattened chicken breasts in a resealable plastic bag and pour half the teriyaki marinade over them. Press the air out and let marinate for 15 minutes at room temperature. Reserve and refrigerate the remaining marinade in a glass storage jar (it will keep refrigerated for up to 2 weeks). Place the rack in position C and preheat toaster oven on broil setting,
keeping door ajar. Place the broiling pan in the drip tray so that the flattened chicken breast halves will be about 1 inch from the upper element. Add 1⁄4 cup of water to the drip tray and arrange the chicken “skin” side down on the broiling pan. Broil with the door ajar, about 6 to 8 minutes. Turn chicken and continue cooking until juices run clear, about 6 to 8 minutes longer. (Internal temperature of chicken should be 170ºF.)

Servings: Makes 4 servings

Nutritional information per serving

Nutritional information per serving: Calories 348 (8% from fat) • carb.20g • pro. 55g • fat 3g • sat. fat 1g • chol.132mg • sod. 2870mg • calc. 49mg • fiber 0g

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