Annette'S Grilled Teriyaki Chicken

• 4 to 6 boneless skinless breasts of chicken
• coarse black pepper to taste
• garlic salt to taste
• Lawry's seasoning salt to taste
• teriyaki sauce
• 4 cans corned beef
• 2 1/2 small cans Hunt's tomato sauce (empty and fill 1/2 can with water)
• 2 1/2 tsp. garlic powder
• 1 tsp. black pepper
• 2 large onions, coarsely chopped
• 2 tsp. margarine
• 1/4 c. cooking oil
• pastry dough (use No-Fail Pie Crust recipe)

1. Combine cooking oil and margarine in a large pot and heat. When oil is hot, add onions.
2. Saute onion mixture until tender and transparent.
3. Add garlic powder and black pepper.
4. Stir well to blend seasoning.
5. Add tomato sauce and water.
6. Simmer for 20 minutes until a red gray sauce forms.
7. Cook 10 minutes more.
8. Set aside.

chicken, black pepper, garlic salt, salt, teriyaki sauce, corned beef, tomato sauce, garlic powder, black pepper, onions, margarine, cooking oil, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271098 (may not work)