Teriyaki Chicken

2 lbs. frozen boneless, skinless chicken breasts or tenderloins
10 oz. bottle teriyaki sauce
1 T. vinegar
2-3 cloves freshly pressed garlic
½ finely chopped onion
Place frozen chicken and all ingredients into freezer bag, coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Serve with stir-fried rice & vegetables.
*Pampered Chef

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