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Teriyaki Breasts Of Chicken Recipe
|Skinless boneless chicken breast halves||24 Ounce (6 Halves, 4-Ounce Each)|
|Reduced sodium soy sauce||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Dry sherry/Non alcoholic wine||1⁄3 Cup (5.33 tbs)|
|Pineapple juice||2 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Calories 197 Calories from Fat 13
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.38 g1.9%
Trans Fat 0 g
Cholesterol 65.8 mg
Sodium 870.9 mg36.3%
Total Carbohydrates 17 g5.5%
Dietary Fiber 0.21 g0.85%
Sugars 13.1 g
Protein 27 g54.8%
Vitamin A 0.5% Vitamin C 6.4%
Calcium 2.9% Iron 7.6%
*Based on a 2000 Calorie diet
In a small bowl, stir together the soy sauce, brown sugar, sherry or wine, pineapple juice, ginger and garlic.
Pour the mixture over the chicken in the bag.
Seal the bag and marinate in the refrigerator for 3 to 6 hours, turning the bag occasionally.
Preheat the broiler.
Remove the chicken from the bag.
Discard the marinade.
Broil the chicken 4" from the heat for 6 minutes.
Turn the chicken over and broil for 4 to 6 minutes more or until the chicken is no longer pink.