The Best Chicken Teriyaki

Hello lovelies!

After finishing my first school year as a teacher, moving from Middlesboro back to Richmond for the summer, and all that fun with packing and unpacking, it has been a crazy week.

In its place there is a void. I know I am going to miss all of my students, even though I’m happy for the summer. I supposed I’ll just have to fill the gap with shopping and creating new things.

I’m not saying that cooking and I are strangers, but it’s been a while since I’ve gotten the chance to sit down and come up with an actual recipe worthy of sharing. On my former blog, Good Morning and Shine, I blogged often about cooking. Now I suppose it’s time to start the recipes back up since all I’ve got this summer is a part time job and no students to greet every morning. Sniffle.

This Chicken Teriyaki is a simple recipe that turn out delicious. The best part is you can make it for however many people you need to, whether dining with a large group, or just eating solo. I hate to brag but my “secret ingredient” has made this the best chicken teriyaki I’ve ever made.

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♥The 4 Ingredients♥

3/4 cup of Teriyaki sauce

1 pound of unthawed sliced chicken breast

1/4 cup of Italian Dressing (this is the “secret ingredient”)

Pineapples (optional)

You will also need aluminum foil, a deep pan, and a strong plastic baggie to marinade in.

Preheat the oven to 400 degrees.

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I know that teriyaki and Italian dressing seems like an odd combo but everyone that has tried this recipe has been crazy over it.

First of all, combine the teriyaki sauce and the Italian dressing sauce in a strong place baggie.

Place the chicken in the bag for a solid three hours in the fridge. This will make the chicken very tender and tasteful.

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After your three hours is over, take large/medium size strips of aluminum foil and put them in the deep dish pan. Create a pouch with piece of aluminum foil. If you prefer you can put one chicken breast slice in each aluminum pouch, but I put a couple of strips in each aluminum foil pouch.

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Evenly pour the remaining marinade into each pouch and pinch the tops. Place the chicken in the oven for 45 minutes.

Once you take it out of the oven, double check for readiness and let cool for 5-10 minutes. Then if you’re into that kind of thing, add pineapple pieces to the top layer…as for me, I’ll have my chicken with rice and veggies!

Please let me know what you think about this quirky chicken teriyaki recipe!

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