This recipe serves:  4

2 tablespoons red wine vinegar
2 tablespoons sugar
1/4 cup honey
2 tablespoons Dijon mustard
salt to taste
white pepper to taste

4 skinless, boneless chicken breasts, 3 to 4 oz. each
1 tablespoon olive oil
salt and pepper

COOKING INSTRUCTIONS

For the honey-mustard glaze:
1. In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the honey and Dijon mustard and bring it to a boil. Remove from heat.

2. Season with salt and pepper to taste.

For the grilled chicken breasts:
3. Preheat the grill to medium-high.

4. Sprinkle the chicken breasts with salt and pepper and drizzle with olive oil.

5. Place the chicken breasts on the grill. Grill until cooked through, about 6 minutes per side.

6. Place the breasts on a serving platter and brush them with the honey-mustard glaze.

Serving Size: 1 chicken breast

1 Can (16 oz) salmon, drained                        2 TB minced chives

2 egg whites, lightly beaten                            1 TB chopped fresh, or 1 tsp dried dill weed

2 TB minced onion                                         1 Cup dry unseasoned bread crumbs

½ cup chopped celery                                     1 TB lemon juice

2 TB minced green pepper                              Cucumber sauce (recipe to follow)

1. Drain salmon, reserving juice; if there is skin and bones discard of them.  Add water to salmon juice to make ½ cup.  Combine liquid, salmon, and remaining ingredients, except Cucumber sauce, in large bowl.  Spoon into greased 9×5 inch loaf pan.  Bake at 350 degrees until golden, 30-40 min.
2. Unmold onto serving platter if desired.  Serve with cucumber sauce

CUCUMBER SAUCE:   ( makes ½ cup)

½ cup fat-free plain yogurt

2/3 cup seeded, finely chopped cucumber

1 tsp dried dill weed

     Nutritional Values:  Calories-  201  Protein-  21.1   Carbs-  16.2    Fat- 5.2