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Teriyaki Chicken

Ingredients:

Makes two sandwiches
Cooked Teriyaki chicken breast - left over from BBQ
Three thin slices of rye bread
1 onion sliced
6 mushrooms, peeled and sliced
Black pepper to taste
20g butter to sauté onions and mushrooms

Method:

Heat butter in non-stick frying pan over low heat. Add onion and sauté. Remove onions to bowl and sauté mushrooms. Remove from pan and add to onion in bowl. Add black pepper to taste.
Cut the cooked teriyaki chicken breast in thin slices - length wise. Layer three slices of rye bread with onions, mushroom and teriyaki chicken. Pour any juices from onions and mushrooms over the bread.

Note:

Marinate for Teriyaki Chicken
Marinate Ingredients
Teriyaki Marinade - original flavour
Italian Salad dressing
1 zip lock bag
Depending on how many chicken breast - use a mixture of half Teriyaki and half Italian salad dressing. Use enough mixture to cover chicken breasts in zip lock bag.
Lock bag and massage a few minutes to get mixture all over chicken breasts. Marinate in fridge over night if possible.



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