1/3 cup lemon juice

2 tablespoons reduced-sodium soy sauce

2 tablespoons Dijon mustard

1 teaspoon peanut oil

1/8 teaspoon cayenne pepper

1 pound skinless and boneless chicken breasts 2-each in 8 slices

Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally.

Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from theheat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soysauce mixture halfway through.

Yield-- 4 servings (4 chicken fingers each)

Per serving: Calories 156 Protein 24 g Carbohydrate 0 g Fat 6 g Cholesterol 66 mg Sodium 600 mg

To make ahead: Cut 2 chicken breasts each into 8 slices, and place in freezer weight Zip-lock bag. Pour marinade into bag and seal well. Freeze. Thaw in refrigerator overnight. Chicken will marinate as it thaws. Broil (or grill) as above being sure to thoroughly cook after last basting.

Yield: "16 pieces"

WW Points: 3 pt.