- Yield
- 2
Ingredients
- 2 boneless skinless chicken breasts *lightly* marinated in favorite teriyaki base
- 1 package Rice-A-Roni chicken teriyaki mix
- 1/4 diced white onion
- 2 slices sun-dried tomato
- 2 TBSP peanut oil
- 1 tsp tobasco sauce
- 1/4 cup lemon juice
- Progresso bread crumbs ("Garlic & Herb" style)
Instructions
- 1
Lightly marinate chicken, no more than 2 hours in advance, or brush with teriyaki glaze, sauce, or marinade.
- 2
Cook Rice-A-Roni "chicken teriyaki" mix.
- 3
Chop up 1/4 white onion; dice in 2 (no more!) pieces sun dried tomatoes.
- 4
Heat 2 TBSP peanut oil in skillet over medium heat.
- 5
Grill onions, tomatoes, and 1 tsp tobasco sauce.
- 6
Add chicken and fry 2 minutes each side.
- 7
Add 1/4 cup lemon juice.
- 8
Flip chicken and grill 2 more minutes each side or until most of the lemon juice is gone.
- 9
Bread chicken with Progresso bread crumbs and brown each side. (Watch closely or it will burn.) Remove to warm plate.
- 10
Grill Rice-A-Roni in pan until hot, and add chicken on top of rice.
- 11
When warm, split and serve.