TERIYAKI STICKY CHICKEN (4 PTS)
- 16 oz uncooked boneless, skinless chicken breast
- 1/2 cup ketchup
- 3 Tbsp packed light brown sugar
- 2 Tbsp vinegar
- 2 Tbsp teriyaki sauce
- 1 tsp dry mustard
Preheat oven to 350 degrees. In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce, and dry mustard. Spray an 8x8" baking dish with non-stick cooking spray. Place 1/2 the sauce into the bottom of the baking dish. Place the chicken breasts on top of the sauce and cover the chicken with the rest of the sauce. Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish over each piece of chicken. Very yummy served with rice (but count the extra points)!