Teriyaki Chicken Breasts

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Top-ranked recipe named "Teriyaki Chicken Breasts"

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Try this Teriyaki Chicken Breasts recipe, or contribute your own. "Poultry" and "Rotisserie" are two tags used to describe Teriyaki Chicken Breasts.


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4 Split chicken breasts; about
3/4 c Teriyaki sauce
1/4 c Pineapple juice

Original recipe makes 1 Servings



Rinse chicken in cold running water. Drain, and pat dry with paper towel. Combine teriyaki sauce and pineapple juice. Spray inside of rotisserie basket with nonstick vegetable cooking spray, place on spit and fit unit on hub of drip tray. Arrange chicken upright, meaty side out, around outer edge of rotisserie basket. Brush with sauce. Close the rotisserie door. Plug in?be certain unit rotates freely. Cook until juices run clear, approximately 40 to 45 minutes. Brush with sauce every 15 minutes during cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heat proof work surface. Remove chicken to a warm platter to serve. Posted to recipelu-digest Volume 01 Number 258 by James and Susan Kirkland on Nov 15, 1997

Calories Per Serving: 225 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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