Title: Chicken teriyaki
 Categories: Poultry, Main dish
      Yield: 6 Servings
 
      3    Whole chicken breast filets

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Light soy sauce
    1/4 c  Dry white wine
      2 tb Sugar
      1 ds Ground ginger
      1    Garlic clove, minced
 
  Place 1 chicken breast half, boned side up, between two pieces of
  plastic wrap or waxed paper.  Working from center, gently pound
  chicken with rolling pin or flat side of meat mallet until about 1/4"
  thick; repeat with remaining chicken pieces.  In 12x8" baking dish or
  plastic bag, combine all imarinade ingredients; mix well to dissolve
  sugar. Add chicken; turn to coat.  Cover dish or seal bag;
  refrigerate 1 to 2 hours, turning several times.
  
  Heat grill.  Drain chicken, reserving marinade.  When ready to
  barbecue, place chicken on gas grill over low heat or on charcoal
  grill 4 to 6 minches from medium coals. Cook 10 to 15 minutes or
  until chicken is no longer pink, turning once and brushing with
  reserved marinade. Discard any remaining marinade.