Grilled Tangerine Herbed Chicken

16 ounce container frozen tangerine juice concentrate, thawed
2 shallots, minced
1/4 cup dry white wine
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1/2 tablespoon fresh thyme leaves
2 teaspoons reduced sodium soy sauce
1 teaspoon Tabasco or other hot sauce
6 5 ounces each, boneless, skinless chicken breast halves
freshly ground pepper

Place thawed tangerine juice concentrate in a food processor or blender, along with shallots, white wine, Dijon mustard, rosemary, parsley, thyme, soy sauce and hot sauce. Process until smooth. Pour into a bowl and set aside. Rinse chicken breast halves and pat dry with paper towels. Trim away and discard all visible fat. Preheat grill or broiler. Season chicken with pepper. Grill until cooked through, turning occasionally and brushing with tangerine mixture, about 15 to 20 minutes total cooking time. Transfer to platter and serve hot. 6 servings.

Per serving: 194 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 8 g carbohydrates, 0 dietary fiber, 82 mg cholesterol, 192 mg sodium
Diabetic exchanges: 4 very lean protein, 1/2 carbohydrate (fruit)