Spicy Ginger Marinated Chicken

I got this recipe from
the Winter 2008 Diabetic Living Magazine
I didn't find this very spicy
so I would add more red pepper
my hsb does not like sweet foods
and he really liked it
it also leaves your kitchen smelling good!

I added parmesan couscous and a salad

Marinate

1/4 C low sugar orange marmalade

3 Tbsp reduced sodium soy sauce

2 Tbsp vinegar

1 Tbsp canola oil

2 tsp fresh ginger or 1/2 tsp ground ginger

1/8-1/4 tsp crushed red pepper (or to taste)

4 skinless chicken breast

Mix the first 6 ingredients

 set aside 1/3 C in a seperate container

 to use when you are serving

Close up of Marinade

Marinate the chicken in a ziplock bag for 4-6 hrs turning occasionally.

Cook in a non stick pan sprayed with oil until chicken is no longer pink.

Once cooked throughly transfer the chicken to a serving plate.

 Pour reserved marinade into the pan, heating throughly.

Serve over chicken.

4 servings

191 cal per serving. 5 g total fat, 66mg chol,

 7g carb, 0g fiber, 27g protein,