Some of you will be receiving an e-mail about a recipe exchange, but I wanted to share this with you (just in case you delete things that you get from me before you read it). I made this the other night (really simple) and Chris steamed some cabbage...it was delicious together!
Mushroom Teriyaki Chicken
1-1/2 lb chicken breast
1 bottle KC Masterpiece Honey Teriyaki marinade (divided)
1/2 lb sliced mushrooms (I used 1 of those small cans of mushrooms)
1 tbsp butter
Hot cooked rice
Reserve 1/2 c. marinade and set aside. Marinate chicken 30 minutes to 12 hours. Saute mushrooms in butter over medium-high heat 5 minutes, or until most liquid has evaporated; stir in reserved marinade. Remove chicken from marinade, discarding excess marinade and place n single layer in shallow baking dish. Pour mushrooms over chicken. Bake at 350 for 35 min or until internal temp of chicken reaches 160. Serve over hot rice.
Have an AWESOME THANKSGIVING!