Sunday, May 17, 2009

Teriyaki Sticky Chicken


  • 4 boneless skinless chicken breasts
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 2 tablespoons light teriyaki sauce
  • 1 teaspoon dry mustard

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce and mustard
  3. Spray and 8X8 inch baking dish with non-stick cooking spray.
  4. Place 1/2 of the sauce into the bottom of the baking dish.
  5. Place the chicken breasts on top of the sauce and cover the chicken with the remaining sauce. Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened.
  6. Divide any sauce that is in the dish evenly over each piece of chicken.

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