Ingredients:
2 boneless skinless chicken breasts *lightly* marinated in favorite teriyaki base
1 package Rice-A-Roni chicken teriyaki mix
1/4 diced white onion
2 slices sun-dried tomato
2 TBSP peanut oil
1 tsp tobasco sauce
1/4 cup lemon juice
Progresso bread crumbs ("Garlic & Herb" style) |
Instructions:
Lightly marinate chicken, no more than 2 hours in advance, or brush with teriyaki glaze, sauce, or marinade.
Cook Rice-A-Roni "chicken teriyaki" mix.
Chop up 1/4 white onion; dice in 2 (no more!) pieces sun dried tomatoes.
Heat 2 TBSP peanut oil in skillet over medium heat.
Grill onions, tomatoes, and 1 tsp tobasco sauce.
Add chicken and fry 2 minutes each side.
Add 1/4 cup lemon juice.
Flip chicken and grill 2 more minutes each side or until most of the lemon juice is gone.
Bread chicken with Progresso bread crumbs and brown each side. (Watch closely or it will burn.) Remove to warm plate.
Grill Rice-A-Roni in pan until hot, and add chicken on top of rice.
When warm, split and serve. |