4 4oz. Chicken Breasts
1/4 C. Low sodium Soy Sauce
1/4 C. White Wine
1/4 C. Orange Juice
1/4 tsp. Garlic Powder
1/4 tsp. Ground Ginger

Combine last 5 ingredients and pour over chicken and marinade at least an hour, turning chicken occasionally. Place chicken in a baking dish sprayed with a little nonstick cooking spray and bake at 350 degrees for 15 minutes. Turn chicken and bake until tender, basting frequently with sauce.

Yield: 4 Servings
Serving Size: 4oz. Chicken Breast

Calories: 146
Fat: .5g
Fiber: 0g

Note: I made this again tonight after several months and I have to admit that I found it way too salty. I did throw in a T. of hoisin, which may have been part of the problem, but even with low sodium soy sauce, it was almost unbearably salty for me. However, I have been on a low sodium plan over a year; given up the salt shaker completely. I love the combonation ginger and orange though, next time I will half the amount of soy sauce that I use and see how it fares.