1 1/2 pounds boneless chicken breasts
1/3 cup soy sauce
1/3 cup Da Vinci sugar free syrup, pineapple flavor
1/3 cup dry white wine
1/4 cup cider vinegar
Green pepper rings for garnish, optional (not included in the counts)

Combine the soy sauce, syrup, wine and vinegar in a small bowl. Place the chicken breasts in a gallon zipper bag; pour in the marinade. Marinate in the refrigerator 4 hours. Drain the marinade then grill the chicken.

Makes 4 servings
Can be frozen without the peppers

Per Serving: 193 Calories; 2g Fat; 40g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

I found this in Southern Living magazine and I think this is supposed to be similar to the chicken they serve at Steak and Ale. Their recipe called for pineapple juice and I substituted pineapple Da Vinci syrup to save carbs. I may try topping each chicken breast with a thin slice of grilled fresh pineapple sometime. I seem to recall that Steak and Ale served theirs that way. I only counted one quarter of the marinade. After 4 hours, the chicken had absorbed less than 1/4 cup of the marinade.

The marinade gave the chicken a very nice flavor, especially when grilled outside. I decided to garnish it with some grilled green pepper rings just to make it look pretty, but it turned out that the peppers tasted very good along with the chicken. I think that I'll purposely grill or sauté some green peppers to top the chicken next time.

UPDATE: I made this again and let the chicken marinate for about 7 hours this time. The longer marinating time gave the chicken even more flavor. I don't recommend marinating it any longer than 6-7 hours though. Mine started to look a little funny on the surface like the marinade was starting to break down the meat too much. However, once it was grilled it was fine. It came out very juicy and tender. This time I cut two green peppers into match stick pieces, very briefly stir-fried them in a tiny bit of oil over high heat and served them over the chicken. For some reason green peppers go perfectly with this chicken. I've also decided that this recipe is good enough to get a 5-star rating so I've changed it.

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