MIDDLE EASTERN CHICKEN

MIDDLE EASTERN CHICKEN

1/4 cup low-salt soy sauce
1/2 cup plus 2 tablespoons water3 tablespoons fresh lime juice
2 teaspoons dry Sherry
2 garlic cloves, minced
1 teaspoon minced peeled fresh gingerroot
1/4 teaspoon curry powder
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
2 skinless boneless whole chicken breasts (about 1 1/4 pounds),
halved
vegetable-oil cooking spray
1 small onion, sliced thin Accompaniment: cooked couscous if
desired

In a ceramic or glass container stir together soy sauce, 1/4 cup
water,
lime juice, Sherry, garlic, gingerroot, curry powder, thyme, and
oregano
and add chicken. Marinate chicken, covered and chilled, turning
occasionally, at least 1 hour and up to 1 day. Remove chicken from
marinade and pat dry with paper towel. Reserve
marinade. Coat a large nonstick skillet with cooking spray Heat
skillet over
moderately high heat until hot but not smoking and cook chicken 1
minutes on each side, or until browned. Transfer chicken to a
plate. To
skillet add 2 tablespoons water and cook, stirring with a wooden
spoon
and scraping up brown bits, 30 seconds. Add onion and cook over
moderate
heat, stirring occasionally, until softened. Add chicken, reserved
marinade and remaining 1/4 cup water and simmer, covered basting
chicken
frequently, 10 minutes, or until chicken is cooked through. Serve
chicken over couscous if desired. Each serving about 247 calories
and 4
grams fat (17% calories from fat). Serves 4.