Teriyaki Chicken Recipe

I found this recipe for Teriyaki Chicken here but I did tweak it majorly last night when my sinus headache was pretty extreme and my boyfriend the chef was at the restaurant and couldn't take care of me. I know, I give myself sick pity parties. I hate being sick!! (Do check out the actual recipe from the website though, bc there is a killer recipe for homemade teriyaki sauce I can't wait to try out...when I'm not sick, of course.)

Teriyaki Chicken:

Ingredients:
4-5 boneless, skinless chicken breasts
1/2 bottle Teriyaki Sauce (I use World Harbors Teriyaki Marinade)
...and that's pretty much it...

Pre-heat oven to 200. Line a tray with foil (I use 100% recycled aluminum foil from Reynolds, and I think you should too!). Line chicken on tray, keeping about an inch apart. Baste chicken with 1/2 of Teriyaki sauce. Bake for 25 minutes. Turn chicken and coat with remaining sauce. Bake 10-15 more minutes. At this point I hike the temp to 350. Slice with knife to make sure chicken is cooked through. Unlike steak, chicken cannot be consumed at medium-rare. ;)

Serve over Basmati rice, with a salad.

Happy eating...
Shannon