CHICKEN TERIYAKI

- MICROWAVE (LOW CALORIE - DIABETIC)

1/3 c. Chablis dry white wine
1/4 c. low-sodium soy sauce
3 tbsp. unsweetened pineapple juice
2 tbsp. honey
4 chicken breasts, boned and skinned
1 (8 oz.) can water chestnuts, sliced
1 tbsp. water
2 1/2 tsp. corn starch

Combine wine, soy sauce, pineapple and honey. Rinse chicken. Place in 11 x 7 x 2-inch glass dish. Pour sauce over chicken. Cover. Marinate in refrigerator for 2 hours. Top with chestnuts. Microwave on HIGH for 8 to 10 minutes. Rearrange chicken after 5 minutes. Remove chicken; keep warm. Combine water and corn starch. Add to marinade. Microwave 2 to 4 minutes until thickened.

Serve with 1/2 cup cooked rice per serving.

Serves 4.