Title: Chicken Teriyaki
Categories: Poultry, Main dish
Yield: 6 Servings

3 Whole chicken breast filets

----------------------------------MARINADE----------------------------------
1/4 c Light soy sauce
1/4 c Dry white wine
2 tb Sugar
1 ds Ground ginger
1 Garlic clove, minced

Place 1 chicken breast half, boned side up, between two pieces of plastic
wrap or waxed paper. Working from center, gently pound chicken with
rolling pin or flat side of meat mallet until about 1/4" thick; repeat with
remaining chicken pieces. In 12x8" baking dish or plastic bag, combine all
imarinade ingredients; mix well to dissolve sugar. Add chicken; turn to
coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several
times.

Heat grill. Drain chicken, reserving marinade. When ready to barbecue,
place chicken on gas grill over low heat or on charcoal grill 4 to 6
minches from medium coals. Cook 10 to 15 minutes or until chicken is no
longer pink, turning once and brushing with reserved marinade. Discard any
remaining marinade.

Posted to MM-Recipes Digest V3 #275

Date: Mon, 07 Oct 1996 07:13:32 -0600

From: Perry & Lauri