Ingredients:
4 boneless skinless chicken breasts, flattened slightly with mallet
1/4 cup lemon juice
3/4 cup teriyaki sauce
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon parsley flakes
Directions:
Preheat skillet to 325 F.
Combine lemon juice, teriyaki sauce, garlic and ginger in the skillet and cook about 3 minutes. Add the chicken, turning to coat with sauce on both sides.
Cover, and reduce heat to 250 F; cook, turning occasionally, for 20-25 minutes, or until chicken is tender.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.