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Teriyaki Chicken Fillet

Submitted by: Mary on 06/15/2004
3368 views
2.47 avg rating
215 votes
 
 
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Ingredients

Teriyaki Marinade:

1 3/4 C Water
1 C Soy Sauce
2/3 C Brown sugar twin
1/2 t Onion powder
1/2 t Garlic powder
Chicken:

1 6 oz Chicken breast fillet
1 Thin slice fresh pineapple
2 Slices swiss cheese
2 t Mayo
2 Thin slices tomatoe
1/3 C Shredded lettuce

Directions

Maek marinade by combining all the ingredients in a small saucepan over medium high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes until sauce thickens. Cover and chill in the refrigerator at least 30 minutes.



Cover the chicken breast with platic wrap and pound on it so that it is aobut 1/2 inch thick. Pour a little of the marinade into a plastic container with a lid, then drop the chicken in. Add enough marinade to cover the chicken, reserving some to marinate your pineapple. Seal the container and marinate 12 hours. Marinate the pineapple slice in another container 12 hours.



Preheat the BBQ grill to medium heat. Grill chicken breast for 4 to 6 minutes per side until juices run clear and no pink remains. Grill the pineapple slices about 3 or 4 minutes.



A minute before chicken is done place 2 slices swiss cheese on top to melt.



Build your chicken fillet by spreading 2 teaspoons of mayo, arrange the tomatoe slices on the chicken. Stack the grilled pineapple on top of the tomatoe slices.



Add shredded lettuce next and serve.

Servings

1

Calories

9

Time to prepare

20 minutes

Difficulty

Easy
 

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