Valerie Bertinelli is featured on a recent Jenny Craig commercial and she is almost in tears as she admits that this year her New Years Resolutions did not have to include her weight. Mine didn’t either. But then I ate like a pig over the Holidays. And gained five pounds. And can hardly fit into my pants. And refuse to buy new ones.
So, the resolution began. I am doing the Weight Watcher thangy. It works for me. I don’t go to the meetings or the weigh-ins any more – I just use the little points calculator and stay within my points. And when the weight drops back off I’ll be allowed to eat like a real girl should.
I am surprised to find that I am having very little trouble with it this go round. Of course it’s only the second week. The hubby is doing it too so maybe that’s why it’s easier this time.
Regardless, I felt compelled to use that weight loss story as an intro to this dish. Maybe because this recipe was made for supper because it fit into my points plan. I really wanted to post something from Ina Garten’s new cookbook so I did roast some zucchini – which didn’t have all the fun veggies in it that Ina used for her roasted vegetables. And really isn’t a recipe from her now. Hey, I had a zucchini in the fridge and there’s a foot a new snow on the ground today. That’s my excuse.
The view from the back porch
So, here it is. A lower fat supper that is quick, easy and pretty darned tasty.
Chicken Teriyaki
Serves 5
1/4 cup lemon juice
1/2 cup soy sauce
1/4 cup sugar
3 tsp. brown sugar
2 tsp. water (may need more if your sauce is thick)
1 or 2 cloves of garlic, minced
3/4 tsp. ground ginger
5 boneless chicken breasts (I used 8 Tyson frozen chicken tenderloins)
Combine all sauce ingredients in a non-stick skillet. Cook over medium heat until the sugar dissolves, about three minutes.
Add chicken.
Cook for about 45 minutes, turning the chicken occasionally.
Didn’t I say it was easy? While that simmered I did some plain white rice. I also cubed up a zucchini, tossed it in just a bit of olive oil, kosher salt and ground pepper. Bake at 375 for about 20 minutes. Turn about half way through if you like the sides to all get browned.
Kinda’ boring tonight but it is fast, easy and can be made with chicken straight from the freezer. Enjoy!
January 31st, 2009 at 4:28 PM
Your chicken recipe sounds and looks good. I suggest one more step to make it even juicier and more tender, a trick us professionals use in the kitchen: salt your chicken generously several hours before cooking, when ready, rinse off salt and continue with the recipe steps. You wil notice the difference.