Our Favorite Recipes

Ingredients: Yields approximately 10 cups of finished product. You can cut this recipe in half easily.

4 boneless, skinless chicken breasts

1- 12 ounce bottle of Lawry’s Teriyaki with Pineapple Juice Marinade

4 cups of cooked rice of your choice. In today’s recipe I am using brown

¼ Soy Sauce- I use Braggs Amino low sodium

2 TBSP Extra Virgin Olive Oil

3 large eggs, beaten

1 small red onion, diced

2 cloves of fresh garlic, minced OR 2 tsp jarred

Non-stick spray

Other items you can add: Add ½ to 1 cup of each:

• Broccoli flowerettes
• Snow Peas or Sugar Pea pods
• Scallions
• Baby corn
• Carrots
• Bamboo Shoots

1. Wash and pat dry each chicken breast.

2. Place the entire bottle of marinade into a sealable plastic storage bag; place all 4 chicken breasts in the bag; seal bag and blend until breasts look well coated; lay bag down in a 9 x 13 x 2 inch baking dish and refrigerate for 30 minutes, rotating and smooshing at 15 minutes.

Preheat the oven to 350 degrees.

3. Remove chicken breasts carefully from the bag and place side by side in the baking dish; bake for 25 minutes; remove from oven and flip the breasts; place back in the oven and bake for an additional 20 minutes; Check for doneness.

4. You will know the chicken is done when the juices run clear and there is no pink in the center; remove from the oven onto a cooling rack and let cool for about 10 minutes; cut into bite sized chunks in the baking dish so the meat will absorb any remaining broth/marinade.

5. While the chicken is baking, cook your rice according to package instructions to have a finished product totaling 4 to 5 cups of rice.

PRO TIP: Use Chicken Broth for the liquid when cooking rice. This will give the rice a much richer flavor.