1. 1/4 c. soy sauce
2. 2 tbsp. plus 2 tsp. honey, divided
3. 1 tbsp. plus 1 tsp. Chinese sesame oil
4. 1 inch piece ginger root, pared and mashed
5. 1 sm. garlic clove, mashed
6. 4 chicken cutlets (1/4 lb. each)

In small saucepan, combine soy sauce with 2 tablespoons honey, oil, ginger, garlic and cook about 1 minute until warm, stirring frequently. Transfer to self sealing plastic bag. Add chicken and turn to coat with marinade. Seal bag and let stand 10 minutes. Heat remaining 2 teaspoons honey until melted.

Spray grill or broiler rack with non-stick cooking spray. Transfer chicken to grill, reserving marinade and cook over hot coals (or in broiler) until browned on one side, about 5 minutes.

Turn chicken over, brush with remaining marinade and cook 5 minutes longer. Brush one side of cutlets with melted honey and cook until glazed, 1 or 2 minutes. Turn chicken over and repeat on other side. Place in refrigerator when glazed. Slice on bias when cooled and serve with salad. (May also serve warm if you prefer). 4 servings.