Smothered Teriyaki Chicken Breasts

• 2 cups sliced fresh mushrooms
• 1 medium onion, thinly sliced
• 2 tablespoons canola oil, divided
• 1/4 cup reduced-sodium teriyaki sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 4 boneless skinless chicken breast halves (6 ounces each)
• 4 slices Muenster or Swiss cheese

1. Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm.
2. Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink.
3. Top with mushroom mixture and cheese. Cover and let stand until cheese is melted.
4. Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165u0b0, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.

mushrooms, onion, canola oil, teriyaki sauce, brown sugar, garlic, ground ginger, chicken breast halves, muenster

Taken from www.tasteofhome.com/recipes/smothered-teriyaki-chicken-breasts/ (may not work)