Teriyaki Sticky Chicken

4 (4 oz.) Skinless, Boneless Chicken Breasts
1/2 Cup Ketchup
3 Tablespoons Brown Sugar
2 Tablespoons Vinegar
2 Tablespoons Lite Teriyaki Sauce
1 teaspoon Dry Mustard

Preheat oven to 350 degrees. In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce and mustard. Spray and 8X8 inch baking dish with non-stick cooking spray. Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the sauce and cover the chicken with the remaining sauce. Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish evenly over each piece of chicken. Serve with rice for additional points.

Serves: 4
Per Serving: 201 Calories; 3g Fat (13.9% calories from fat); 26g Protein; 18g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 529mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates. WWP: 4 (www.AimeesAdventures.com)