Makes 4 servings.

1/2 c. each chopped scallions (green onions) and tomato sauce
1/4 c. each teriyaki sauce and spicy brown mustard
1 tbsp. plus 1 tsp. cider vinegar
2 tsp. each firmly packed brown sugar and molasses
2 garlic cloves, mashed
1 1/4 lbs. skinned and boned chicken breasts
Garnish: Parsley sprigs

In large glass or stainless steel bowl thoroughly combine all ingredients except chicken and garnish; add chicken, turning to coat. Cover and refrigerate for 1 hour, turning chicken again after about 30 minutes.

Spray barbecue grill with nonstick cooking spray. Cook chicken on grill over hot coals, turning several times and basting with marinade until chicken is tender and juices flow clear when chicken is pierced with a fork; serve garnished with parsley.

Each serving provides: 4 Protein Exchanges; 3/4 Vegetable Exchange; 20 calories Optional Exchange.

Per serving: 265 calories, 37 g protein, 6 g fat, 13 g carbohydrate, 986 mg sodium, 96 mg cholesterol.