Baked Teriyaki Chicken With Instant Rice |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
I had froze a large max pack of boned chicken breasts recently without dividing them up as I usually do. (I was too tired that night.) So after defrosting them, I used half to make fried chicken last night for dinner and put the rest in a storage bag to decide what to make tonight. I had a bottle of Teriyaki marinade in the pantry and added that to the bag. This was the result of tonights dinner. Ingredients:
4 large chicken breasts |
1 (12 ounce) bottle teriyaki marinade |
2 cups instant rice |
2 cups water |
Directions:
1. Place chicken in freezer bag. Add bottle of Teriyaki Marinade. Close bag securely and shake to coat chicken. Place in refrigerator overnight.
2. Preheat oven to 350*. Spray baking dish with nonstick cooking spray. Remove chicken from marinade and place in baking dish. Cover with foil. Place in oven and bake covered for 30 minutes. After 30 minutes, remove foil, turn over chicken and bake for 30 minutes longer until chicken is no longer pink.
3. In a medium saucepan, boil water. When full boil, remove from heat and add rice. Stir. Cover and let sit for 5 minutes.
4. Serve chicken with rice.
|
|