Ginger Chicken

Ingredients:

• 1 piece (6 inches) fresh ginger, peeled and cut into 1" pieces or 2 tsp ground ginger
• 2 garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 1/2 cup South Bech Teriyaki Sauce (see recipe)
• 2-3 pounds boneless, skinless chicken breasts on the bone
• pinch of salt
• Freshly ground black pepper

Makes 4 Servings

1. Preheat the oven to 450 F.
2. In a blender or food processor, combine the ginger, garlic, and oil. Process until finely chopped. While machine is running, add the teriyaki sace until the mixture has a mustard-like texture.
3. Place chicken in a large, shallow bowl and cover it with the ginger mixture. Cover and refirgerate for 10 minutes.
4. Place the chicken on a broiler pan and season with salt and pepper. Bake until chicken is cooked through, about 20 minutes. Lower oven to 350 F. Bake for 25 minutes more minutes, or until a thermometer inserted into the thickest portion registers 170 to 175 F and the juices run clear.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the South Beach Diet Cookbook. The weather was nice and I was in the mood for some Asian food and this recipe has always looked good. Ginger has a strong flavor and so a little ginger goes a long way. The teriyaki also adds a nice aroma to the dish. The directions say heat the oven to 450 F and cook for 20 minutes and the lower oven temperature to 350 F. You can cook this chicken for 20-30 minutes at 325-350 F and it will tastes just as delicious, take it from me. You can substitue pork, fish or vegetables for the chicken if you'd like.