Smothered Teriyaki Chicken

• 1/3 c. packed light brown sugar
• 1 clove garlic, minced
• 1/2 tsp. ginger
• 1/2 c. soy sauce
• 1/3 c. pineapple juice
• 1/4 c. vinegar
• 2 Tbsp. vegetable oil
• 4 chicken breasts, skinned and boned
• 3 c. sliced fresh mushrooms
• 1 medium onion, sliced
• 3 Tbsp. margarine
• 2 Tbsp. soy sauce
• 4 slices Provolone cheese

1. Combine first 7 ingredients for marinade.
2. Marinate chicken overnight.
3. Preheat gas grill.
4. Cook chicken with cover down on medium setting 20 minutes, turning once.
5. Saute mushrooms and onion in margarine and soy sauce until tender in skillet over medium flame.
6. Spoon sauteed mushrooms and onion over each chicken breast; top with cheese slices.
7. Cook with cover down 5 additional minutes or until cheese is melted.
8. Makes 4 servings.

brown sugar, clove garlic, ginger, soy sauce, pineapple juice, vinegar, vegetable oil, chicken breasts, mushrooms, onion, margarine, soy sauce, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=704652 (may not work)