1/2 c. soy sauce
2 garlic cloves, minced
1 Tbsp. brown sugar
1 Tbsp. olive oil
1 tsp. ginger
1/2 tsp. meat tenderizer
6 boneless, skinless chicken breasts, halved
bottle of Hellmann's honey mustard

Combine first 5 ingredients in Ziploc bag; shake to mix well. Add chicken. Seal and chill 1 hour, turning once. Remove chicken from marinade, discarding marinade.

Grill chicken covered with lid over medium-high heat (350° to 400°) for 5 to 8 minutes on each side or until done. Drizzle with honey mustard. Serve over bed of white rice with mango salsa.

2 ripe mangoes, peeled and diced or 1 (26 oz.) jar refrigerated mango slices may be substituted
1 medium red bell pepper, diced
1 jalapeno pepper, seeded and diced
2 Tbsp. mint
1 small red onion, chopped
3 Tbsp. honey
1 Tbsp. fresh lime juice
1/4 tsp. ground red pepper
1/4 tsp. salt

Stir together all ingredients; cover and chill at least 2 1/2 hours.