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Chicken -Teriyaki Recipe

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This recipe for Chicken -Teriyaki, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007


4 chicken breast halves, boned and skinned
1 cup teriyaki marinade (recipe below)
2 medium onions, thinly sliced
1 – 16-ounce can pineapple slices (packed in natural juices, drained and reserve juice)
1 tablespoon cornstarch

1/3 cup low-sodium soy sauce
2/3 cup water
2 tablespoons apple juice concentrate (with beef) OR
2 tablespoons pineapple juice (with chicken)
2 cloves garlic, crushed
¼ teaspoon ground ginger
1 cup white wine, optional

Marinate chicken in Teriyaki Marinade for at least 2 hours before cooking. Preheat oven to 350º. Sauté onions until tender and lightly browned. Spoon half of the onions into a shallow baking dish. Remove the chicken breasts from the marinade and set marinade aside. Arrange chicken on top of the onions. Do not overlap the pieces. Place the remaining onions evenly over the top of the chicken. Arrange pineapple slices evenly over top of onions in the baking dish. Cover the dish and bake for 1 1/2 hours or until done. Pour the pineapple juice into a saucepan. Add 2 tablespoons of the marinade to it. Add the cornstarch and mix thoroughly until dissolved. Bring the pineapple juice mixture to a boil and simmer, stirring constantly until thickened. Remove the chicken from the oven and pour the pineapple sauce over the top. Serves 4.

Marinade: Combine all ingredients and mix well. Store in refrigerator. (For best results make marinade 24 hours in advance.)




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