4 chicken cutlets (breast halves)
3 tbsp. low sodium soy sauce
1/4 c. wine or sherry
1 tsp. honey
1/2 tsp. finely chopped, peeled fresh ginger root
2 cloves garlic, finely chopped

Make diagonal slices over top of cutlets. Combine soy sauce, sherry or wine, honey, ginger root and garlic in a glass baking dish. Add chicken to marinate and turn to coat. Cover, refrigerate for at least 2 hours. Broil in oven or cook on grill for 4 minutes each side or until no longer pink.