CHINESE CHICKEN BARBECUE
Cooking Light '88 cookbook, page 161


4 chicken breasts halves (about 1-1/2 pounds), skinned

1/2 cup reduced-calorie catsup

2 tablespoons firmly packed brown sugar

2 tablespoons reduced-sodium soy sauce

1/2 teaspoon ground ginger

1 clove garlic, minced

Vegetable cooking spray

Minced fresh parsley, optional


1. Trim excess fat from chicken. Rinse chicken with cold water, and pat dry. Place chicken in a 10 x 6 x 2"
baking dish. Combine catsup, brown sugar, soy sauce, ginger, and garlic, stirring well. Pour over chicken,
turning chicken to coat well. Cover and marinate in refrigerator at least 2 hours. 
Remove chicken from marinade, reserving marinade. Place chicken on a rack in a roasting pan
coated with cooking spray. Brush chicken with 2 tablespoons marinade.

2. Bake at 350F. for 40 minutes, basting with marinade every 20 minutes. Transfer to a serving platter,
and sprinkle chicken with minced parsley, if desired.  Serves 4.

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