Teriyaki Sticky Chicken

4 Servings

16 oz Chicken Breasts Boneless Skinless
1/2 c Ketchup
3 T Brown Sugar
2 T Vinegar
2 T Teriyaki Sauce Lite
1 t Dry Mustard



Preheat oven to 350 degrees. In a small bowl, combine the ketchup,brown sugar, vinegar, teriyaki sauce and mustard.

Spray an 8X8 inch baking dish with non-stick cooking spray.

Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the
sauce and cover the chicken with the remaining 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 evenly over each piece of chicken.

Serve with rice for additional points.