3 whole chick breasts, split
3/4 c. orange-pineapple juice
2 c. rice wine vinegar
1/4 c. light soy sauce
Preheat oven to 425. Place chicken skin side up in a shallow non stick baking pan. Combine juice, vinegar & soy sauce & pour over chicken. Cover pan with foil & bake for 30 minutes. Uncover & bake an additional 10 minutes or more, basting frequently with pan liquid, until nearly all liquid evaporated & chicken has a rich, dark color. 231 cal, 9g fat, 95mg chol, 775mg sod