Go Smart with California Walnuts Smart Menus Program: Delicious, convenient recipes aimed at changing the way Americans eat, brought to you by best-selling author and Oprah regular Dr. Michael Roizen and James Beard award-winning cookbook author Mollie Katzen. Smart Menus is designed to help people embrace a smart eating style that’s long on taste and convenience and short on scolding. Smart recipes and tips on how to create your own smart eating style are available at www.walnuts.org/smartmenus.

For the Chicken:
1/4 cup reduced sodium soy sauce
1/4 cup sherry or red wine
2 teaspoons vegetable oil
2 tablespoons sugar
1 clove garlic, minced
1 tablespoon grated fresh gingerroot OR 1-1/2 teaspoon powdered ginger
4 skinless, boneless chicken breast halves

For the Lemon Curry Sauce:
1/3 cup fat-free mayonnaise 1/3 cup plain nonfat yogurt
2 tablespoons lemon juice
2 teaspoons curry powder
1 clove minced garlic
salt and pepper to taste
2/3 cup chopped walnuts

To make the marinade, in a medium bowl combine the soy sauce, sherry, oil, sugar, garlic, and gingerroot or ginger. Whisk until the sugar has dissolved. Put the chicken in a large lock-top plastic bag and pour in the marinade. Press the air out and seal the bag tightly, then massage the bag gently to distribute the marinade. Place in a large bowl and refrigerate for at least 2 hours, or for up to all day if you wish.

Remove the chicken from the marinade; reserve the marinade. To barbecue the chicken, grill over hot coals, turning occasionally and brushing two or three times with the reserved marinade during the first 10 minutes. Total cooking time is about 15 minutes; chicken is done when it is opaque throughout, with no trace of pink in the center; cut into a couple pieces to be sure.

Alternately, cook the chicken under the broiler, turning it once and brushing two or three times with the reserved marinade during the first 8 minutes. Total cooking time is 12 – 15 minutes, and the chicken is done when it is opaque throughout, with no trace of pink in the center.  Cut into pieces to be certain.

At any free moment, prepare the Lemon Curry Sauce:
In a small bowl stir together the mayonnaise and yogurt, Lemon juice, curry, and garlic. (Or puree the ingredients in a food processor.) Season with salt and pepper to taste.

Serve breast halves accompanied by the Lemon Curry Sauce and sprinkle chopped walnuts on the top.

Nutrition information per serving:
338 calories, 18.7g protein, 17.6g carbohydrates, 2.5g fiber, 21.8g total fat, 3.4g saturated fat, 52mg cholesterol, 752.7mg sodium, 1.9g omega-3, 8.8g omega-6.

Important Note:
Only brush with marinade during the first part of cooking so the amrinade has time to cook as well, adding the marinade later in the cooking process poses food safety issues.