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Prep: 15 min, Cook: 45 min.
2 tsp. soy sauce
2 tsp. dry sherry
12 chicken wing drumettes
3-1/2 Tbs. teriyaki sauce
1 large clove garlic, pressed
1-1/4 tsp. sesame seeds, toasted, optional
aluminum foil

Preheat oven to 425°F. Combine first 2 ingredients in bowl. Add chicken and mix to coat all pieces well. Arrange chicken in a single layer on rack in large foil-lined baking pan. Bake 30 minutes. Combine teriyaki and garlic in a bowl. Brush half of mixture over chicken. Turn over and brush with remaining mixture. Bake 15 minutes longer or until tender. Sprinkle with sesame seeds, if desired.

Per serving: calories 628, fat 44.1g, 65% calories from fat, cholesterol 210mg, protein 51.2g, carbohydrates 3.3g, fiber 0.2g, sugar 1.5g, sodium 956mg, diet points 16.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 6.9, Fat: 4.6, Sugar: 0.2, Very lean meat protein: 0.0

Prep: 15 min.
1 medium head lettuce, shredded
2 sticks celery, chopped
1 red pepper, cored, deseeded and sliced
2 ounces walnuts or pecans, broken into pieces
6 ounces seedless white grapes
2 large dessert pears, cored and sliced
1-1/4 cups plain yogurt
2 Tbs. lemon juice
1 clove garlic, crushed
1/2 tsp. salt
1/2 tsp. pepper
1 Tbs. fresh parsley, chopped

Mix the lettuce with the celery, red pepper, walnuts, grapes, and pear slices in a large bowl. Prepare dressing by combining yogurt, lemon juice, garlic, salt and pepper in a bowl and mixing thoroughly. Add dressing to salad as desired and toss to mix lightly. Spoon onto individual serving plates and sprinkle with parsley to garnish.

Per serving: calories 271, fat 12.4g, 38% calories from fat, cholesterol 10mg, protein 7.6g, carbohydrates 38.7g, fiber 6.8g, sugar 27.5g, sodium 364mg, diet points 5.6.

Dietary Exchanges: Milk: 0.3, Vegetable: 1.0, Fruit: 1.8, Bread: 0.1, Lean meat: 0.2, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 0.0

A classic appetizer up and down the coast of California. It's rarely served without an accompanying bottle of Dos Equis Mexican beer.
From The New Chicken Breast Cookbook by Diane Rozas
Prep: 10 min, Cook: 5 min.
1/2 lb. blue or white corn tortilla chips
6 ounces goat cheese, room temperature
1 grilled chicken breast, very thinly sliced
1 ripe avocado, peeled, pitted, and chopped
8 oil-packed sun-dried tomatoes, drained and very thinly sliced
3 Tbs. canned jalapeño chiles, drained and thinly sliced
1/4 cup fresh cilantro, chiffonade cut

Preheat broiler to 500°F. Separate the corn chips, selecting whole chips. Arrange on a baking sheet. Spread the cheese over each chip, top with chicken pieces. Bake 3 minutes. Arrange on a serving platter. Top with avocado, tomatoes, chiles, and cilantro. Serve.

Per serving: calories 633, fat 34.0g, 48% calories from fat, cholesterol 61mg, protein 20.3g, carbohydrates 61.6g, fiber 7.6g, sugar 12.0g, sodium 995mg, diet points 14.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.5, Fruit: 0.3, Bread: 0.1, Lean meat: 1.9, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.0