Recipe - Grilled Perch With Sage

4 Chicken breasts
(skinned and boned,
and cut in half)
1 cup Picante sauce*
2 pack Sugar substitute
4 teaspoon Dijonstyle mustard

(*found in Mexican food section of market)

Mix picante sauce, sugar substitute, and mustard. Marinate chicken breasts
in this mixture for 4 to 8 hours in the refrig erator.

When coals have turned white, place chicken breasts on the grill. Turn
after about five minutes. They should be done in 1015 min utes.

Using a long handled brush, and wearing mitts, brush on marinade when
grilling.

One serving (One half breast) = 4 LeanMeat Exchanges; 154 calories; 3 gm
carbohydrate; 27 gm protein; 3 gm fat; 0 gm fiber; 217 mg so dium; 73 mg
cholesterol.

From: FRED MUELLER

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini