SMOTHERED TERIYAKI CHICKEN BREASTS

Smothered Teriyaki Chicken Breasts image

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 cups sliced fresh mushrooms
1 medium onion, thinly sliced
2 tablespoons canola oil, divided
1/4 cup reduced-sodium teriyaki sauce
1 tablespoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
4 boneless skinless chicken breast halves (6 ounces each)
4 slices Muenster or Swiss cheese

Steps:

Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm., Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink., Top with mushroom mixture and cheese. Cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.

Nutrition Facts :