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Teriyaki Chicken Breasts
by Chris Leishman

Prep time: 5 minutes; additional time required for marinating chicken
Cooking Time: 15 minutes

Ingredients

• 6-4 ounces boneless, skinless chicken breasts
• 2 tablespoons brown sugar
• 1 clove of garlic, minced
• 2 teaspoons grated fresh ginger
• 1 tablespoon dry sherry
• 1 tablespoon canola oil
• 1 teaspoon toasted sesame oil
• 1/2 cup light soy sauce

Method

Trim the breasts of any extra fat and poke the flesh with a fork. Whisk together the marinade until the sugar is dissolved, place the chicken into the marinade and get the coals ready. The chicken should marinate for at least 30 minutes. Spray the griddle with nonstick spray and be sure it is very clean so the chicken won't stick and burn. Mark the breast by placing it on the grill on a slight diagonal to the grid for approximately 4 minutes, alternate the diagonal, cook another 4 minutes and flip the breast over to finish cooking. This chicken is great served hot or cold.

Yield: 6 servings
Per serving (3.5 oz): Calories 187; Fat 4.5 g; Saturated fat <1 g; Cholesterol 66 mg; Sodium 749 mg; Carbohydrate 6.2 g; Fiber <1 g; Sugars 5.6 g; Protein 28 g; Vitamin A 6.8 RE; Vitamin C 1.6 mg; Calcium 21 mg; Iron <1 mg. This recipe is 21% fat.

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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Program led to the publication of her cookbook Recipes From the Heart.

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