Very, Very Simple Chicken Teriyaki

My husband and I were looking for something very easy to make for supper last night. He had mentioned that he was going to make Teriyaki Chicken a few days earlier, but couldn't find any sauce. I promptly walked into our pantry and brought out a bottle. "Oh, I didn't look in there."

Normally, we bake a whole cut-up chicken and baste it with the sauce, but there wasn't time to defrost the chicken, even in the microwave. or marinate it. Instead, I defrosted boneless chicken breasts in the microwave and used them. There wasn't time to marinate and it still came out tasty, but I recommend marinating the chicken if you have the time. It's also important to line your pan with foil because the sauce will stick to the pan making it very hard to clean later. Along with our Teriyaki Chicken, we prepared Knorr's Asian Sides Teriyaki Rice, which takes only 12 minutes in the microwave. You can also serve it with steamed vegetables.

Enjoy,
Carol

p.s., I forgot to take a picture of the chicken and couldn't find a photo online that looked like it. Sorry.

Teriyaki Chicken Breast

4-6 Boneless, Skinless Chicken Breasts
1/2 C. Teriyaki Sauce

Pre-heat oven to 350 degrees. Line a 9 x 13 baking pan with foil and spray with non-stick cooking spray. Place chicken breasts in pan and pour the Teriyaki sauce over them. Lift each piece to let the sauce run underneath it. Bake for about 1 hour, turning chicken over half-way through the baking time. Serve immediately.