WW Points: 3
1 teaspoon olive oil
2 tablespoons balsamic vinegar
2 teaspoons dijon mustard
1 large garlic clove -- crushed
1 pound boneless skinless chicken breast -- cut into 4 4-oz pieces, either whole or cut into strips
In a nonstick skillet, heat 1 teaspoon of oil.
In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Serve over rice
Per Serving: 140 Calories; 3g Fat (17.8% calories from fat); 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 105mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.