Chicken Teriyaki

 Chicken teriyaki

6 chicken breast halves (about 3 pounds)

1 cup dry white wine

½ cup water

1/3 cup soy sauce

½ teaspoon garlic powder

½ teaspoon ground ginger

Vegetable spray

Place chicken in a large, shallow dish. Combine the next 5 ingredients; pour over chicken. Cover and marinate in the refrigerator overnight. 

Coat a broiler rack with cooking spray. Remove chicken from marinade; place on rack. Broil 8 to 10 inches from heat for 10 to 15 minutes on each side, basting occasionally with marinade. Yield: 6 servings.