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Teriyaki Chicken Breast Recipe

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This recipe for Teriyaki Chicken Breast, by , is from Lisa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Brandenburg

Category:
Category:

Ingredients:  
Ingredients:  
6 (4 oz) skinless, boneless chicken breat halves
1/2 cup reduced sodium soy sauce
1/3 cup packed brown sugar
1/3 cup nonalcoholic wine
2 tbsp. pineapple juice
1 tsp. grated ginger root
1 clove, minced garlic

Directions:
Directions:
Place the chicken in a large resealable plastic bag. In a small bowl, stir together the soy sauce, brown sugar, wine, pineapple juice, ginger and garlic. Pour the mixture over the chicken in the bag. Seal the bag and m. Turn the chicken over and marinate the refrigerator for 3 to 6 hours, turning the gag occasionally.
Preheat the broiler. Remove the chicken from the gat. Discard the marinade. Broil the chicken from the heat for 6 minutes. Turn the chicken over and broil 4 to 6 minutes more or until the chicken is no longer pink.

 

 

 

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