Home Cooks > Recipes > Baked Stuffed Teriyaki Chicken Breasts
(Yield: 3 to 4 servings) 3 tablespoons butter or margarine
3 tablespoons minced green onions and tops
1/2 teaspoon dried thyme leaves, crumbled
1/4 teaspoon grated fresh lemon peel
4 boneless chicken breast halves
1/3 cup Kikkoman Teriyaki Baste & Glaze
- Thoroughly combine butter, green onions, thyme and lemon peel.
- Gently lift skin from meat of each breast half, being careful not to detach. Insert 1/4 of butter mixture under skin; press skin gently to spread mixture evenly over chicken.
- Pour baste & glaze into 8 x 8-inch baking pan; add chicken breasts and turn over to coat both sides.
- Bake, skin side up, in 350°F. oven 30 minutes, or until tender, basting once with pan juices.