LowFat Chicken Breasts with an Asian Glaze
Serves 4

4 skinless chicken breasts, no more than 7 oz each
2 Tbsp low sodium soy sauce
2 Tbsp sugar-free maple syrup
1 Tbsp white rice wine vinegar
A few dashes of hot pepper sauce (This is up to your taste. I put in a quarter
teaspoon and it was still not a hot dish; just flavorful.)
Olive oil spray

Wash and rinse your chicken. Then put it in a large, sealable plastic storage
bag. To the bag add the soy sauce, maple syrup, vinegar and hot sauce. Swish
the chicken around after you seal the bag and get the marinade to coat the
chicken. Then let it sit in your refrigerator for the afternoon. Turn it once
or twice to keep the marinade coating the chicken. You can even store this
overnight if necessary.
Get out your grill pan. Spray it lightly with olive oil spray. Take the chicken
out of the marinade one piece at a time with a tong and place it in the hot
grill pan with the top side down. Grill on Medium High for a few minutes until
you have nice grill mark stripes on the chicken.
When the chicken has grill marks, transfer it to an ovenproof pan or Pyrex
baking dish and put it in your 400 F oven. DO NOT wash the grill pan. Bake
the chicken for 20 to 30 minutes. You can check for when it's done by slicing a
little bit into the thickest portion of the meat. If the juices run clear and
the meat is not pink, the chicken is done.

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