Menu Monday

Today's recipe is Chinese Chicken.

We had it last night and couldn't get enough. Although the boy (6 yrs old) doesn't like to eat anything right now that doesn't have catsup or BBQ sauce or resemble pizza or some compressed chicken nugget.

I love this because it meets the South Beach requirements, even though it didn't come from a South Beach cookbook. And.... you can prep it ahead which really helps on busy nights!

Serves - 6

1 1/2 lbs Chicken breast (boneless, skinless)
1/2 cup lite reduced sodium soy sauce
1 tsp dry mustard or 1 TBSP prepared mustard
1/2 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp pepper

Combine all ingredients except chicken to make the marinade. Put chicken breasts in a pan or ziploc and cover with marinade. Refrigerate overnight or freeze in marinade. (If you freeze, make sure to take it out in plenty of time to thaw before baking.

Preheat oven to 350 degrees. Place chicken with marinade in glass 13x9 casserole dish coated with cooking spray. Bake uncovered for 15 minutes. Baste chicken with marinade in pan. Cook additional 10 to 15 minutes until chicken is cooked thru.

We made fresh steamed green beans with this. It would also be great with brown rice and a great big salad!

Bon Appetit!