xiaoxl/recipe_data huggingface dataset:
Slow Cooker Chicken Tetrazzini
Category: main-dish
By Elbypasta

I serve this dish over homemade egg noodles. The chicken is so tender you will not need a knife...SOoooooGood!

Ingredients:
6  skinless, boneless chicken breast halves
2 tablespoons melted butter
1 (.7 ounce) package dry Italian-style salad dressing mix
2 tablespoons butter
1 small onion, sliced and separated into rings
3 cloves garlic, minced
1 (10.75 ounce) can  condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, softened

Directions:
Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix. Cover, and cook on High for 3 hours. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker. Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 373.9
Fat: 26 g
Saturated fat: 14.5 g
Carbohydrates: 7.9 g
Sugars: 2.5 g
Dietary fiber: 0.2 g
Protein: 26.4 g
Cholesterol: 124 mg
Sodium: 1076.7 mg
Layer Cake


Ingredients:
cake flour, sugar, baking soda, baking powder, milk, milk, eggs, vanilla

Directions:
Preheat oven to 350'f.
Mix the first 7 ingredients until well mixed.
Combine 2nd mixture with out mixing. Pour into first mixture one egg at a time and mix for 2 minutes after each egg.
Bake for 25 - 30 minute or until test sitck comes out clean.
Swedish Pancakes With Berry-Cardamom Topping


Ingredients:
eggs, milk, all-purpose flour, ground cardamom, salt, half-and-half, unsalted butter, raspberries, blackberries, sugar, ground cardamom, unsalted butter

Directions:
For pancakes:.
Blend eggs and 1/3 cup milk in processor until smooth. Add flour, ground cardamom and salt and process until mixture is thick and smooth. With machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.]For topping:.
Combine raspberries, blackberries, sugar and ground cardamom in medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside.
Preheat oven to 200°F Place oven-proof platter in oven. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed.
Place pancakes on plates. Spoon berry topping over and serve.
Mojito Mixer


Ingredients:
sugar, water, mint leaves, key limes, limes

Directions:
Mix the sugar and water in a medium saucepan. Heat on medium high and bring to a boil.
Cut the limes in half and give the mint leaves a crush in your hands and add to the sugar and water mixture.
Turn heat down to medium and let simmer for five minutes to steep the flavor out of the mint and limes.
Pour syrup through a strainer and chill.
Keep the syrup refrigerated.
To use this syrup to make a Mojito, pour about 1 tablespoon (give or take] over ice, add your rum and club soda, mix well and serve in a chilled glass.
Now I'm not giving anything exact here because I have always eyeballed it when I make mojitos. Just don't use too much syrup, you should be able to figure out a good ratio to fit your taste after a few tries.
Apple Cider Jelly


Ingredients:
apple cider, sugar, cinnamon

Directions:
In a small bowl, mix together 1/4 cup of the sugar and the powdered pectin. Set aside.
Pour the apple cider into a cooking pot.
Add the pectin/sugar mixture to juice in the cooking pot; Stir vigorously and well.
Bring mixture to full rolling boil stirring constantly.
Stir in remaining sugar and the cinnamon. Return to full rolling boil and boil for one-minute, stirring constantly.
Remove from heat. Skim off any foam.
Ladle into sterilized jars to within 1/8 inch of tops.
Seal and process five-minutes in boiling water bath.
Glazed Cream Cheese Danish


Ingredients:
cream cheese, sugar, vanilla extract, lemon juice, margarine, vanilla extract, confectioners' sugar

Directions:
Spray 9x13-inch pan with cooking spray.
Unroll and place one package of crescent rolls in the pan.
Mix next five ingredients and spread on rolls.
Unroll and place second package of rolls on top.
Brush with egg white.
Bake at 350 degrees for 25-30 minutes.
Let cool.
Mix glaze ingredients (add enough water or milk to make spreadable] and spread over cooled Danish.
ENJOY!
Bacon Stuffed Avocados
Category: meat-and-poultry
By jessielee1389

They are what they sound like. Delicious. Serve as appetizer. Doesn't need too much sauce. Just adds the perfect amount of flavor!

Ingredients:
8 slices bacon
½ cup butter
¼ cup brown sugar
¼ cup red wine vinegar
1 tablespoon soy sauce
2 cloves garlic, chopped
salt to taste
4  avocados - halved, pitted, and peeled

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes. Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 avocado halves

Calories: 333.4
Fat: 30.1 g
Saturated fat: 10.7 g
Carbohydrates: 14.1 g
Sugars: 5.1 g
Dietary fiber: 6.8 g
Protein: 5.7 g
Cholesterol: 40.5 mg
Sodium: 413.7 mg
Cheese Omelette
Category: breakfast-and-brunch
By topfgucker

My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep your temperature on the low side, as you don't want your omelette to get brown.

Ingredients:
3  eggs
1 tablespoon milk, or as needed
salt and freshly ground white pepper to taste
2 tablespoons butter
¼ cup shredded Emmentaler cheese

Directions:
Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy. Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains. Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 omelette

Calories: 509.4
Fat: 44.9 g
Saturated fat: 24.1 g
Carbohydrates: 1.9 g
Sugars: 1.7 g
Protein: 25.5 g
Cholesterol: 579.4 mg
Sodium: 637.5 mg
Chicken Tequila Fettuccini
Category: main-dish
By Behr

This dish is wonderfully different.

Ingredients:
1 (16 ounce) package fettuccine pasta
⅓ cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
½ cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 ¼ pounds skinless, boneless chicken breast halves - cubed
¼  red onion, sliced
1  red bell pepper, thinly sliced
½  yellow bell pepper, thinly sliced
½  green bell pepper, sliced
1 ½ cups heavy whipping cream

Directions:
In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally. Meanwhile, cook fettuccini according to package directions. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

Yields: 4 servings

Calories: 922.6
Fat: 46.1 g
Saturated fat: 26.5 g
Carbohydrates: 71.1 g
Sugars: 4.6 g
Dietary fiber: 4.8 g
Protein: 49.4 g
Cholesterol: 227.5 mg
Sodium: 1093.1 mg
Passion Fruit Margaritas


Ingredients:
passion fruit nectar, salt, lime wedge

Directions:
In cocktail shaker.  Shake well all ingredients, then pour into 4 short glasses filled with crushed ice.  Rub the rims with lime wedges, then add to the drink.
Enjoy!
Cinnamon Oatmeal Bread


Ingredients:
rolled oats, boiling water, butter, honey, brown sugar, salt, raisins, eggs, flour, butter, sugar, cinnamon

Directions:
Prepare 2 medium loaf pans (greased or non-stick].
In a large bowl, mix together the rolled oats and boiling water.  Stir to blend and add the butter, honey, brown sugar, salt and raisins.  Let the mixture cool to no more than 130 degrees.
Add the yeast.  Add the eggs and two cups flour.
With a wooden spoon or the mixer flat beater, stir vigorously for 2-3 minutes.
Work in additional flour, 1/2 cup at a time, with the spoon first, then with your hands - or dough hook, if you are using a mixer.
The dough will become a soft mass that can be picked up and placed on the work surface, or left under the hook.
Knead with a strong push-turn-fold rhythm, adding flour if the dough is slack or wet and sticky.  Knead for 8 minutes, or until the dough is soft and elastic.  If under the dough hook in the mixer, add sprinkles of flour if the dough should cling to the sides of the bowl.
First rising:.
Place the dough in a buttered bowl, cover the bowl with plastic wrap or a towel and put the dough aside to rise at room temperature until double in bulk (about one hour - or shorter if using rapid-rise yeast].
Shaping:.
Turn the dough out of the bowl and divide into 2 pieces.
With the hands and a rolling pin, shape each piece into a rectangle about 8 inches wide and 12 inches long.
Butter the dough and sprinkle on the sugar and cinnamon.
Roll up the dough as for a jelly roll, and press the seams securely together.
Drop each into a pan, seam down, and push into the corners and ends with your fingers.
Second rising:.
Cover the pans with wax paper and put aside to rise till the center of the dough rises above the edge of the pan (about 45 minutes - less if using rapid-rise yeast].
Preheat the oven to 375 degrees 20 minutes before baking.
Bake on the middle rack of the oven till the crusts are nicely browned, about 40 minutes. (I always check sooner than that to make sure they don't overbake].
The bottom crust may be sticky with the melted sugar (which will harden as the loaf cools], but tap the crust to make certain it sounds hard and hollow.
When the loaves come out of the oven, brush with melted butter and turn out onto a metal rack to cool before serving.
Dump Swiss Steak (Oamc)


Ingredients:
diced tomatoes, mashed potatoes

Directions:
Cut steaks into portion sized pieces. Combine all ingredients together in a gallon ziploc bag. (You can brown meat first if desired, but not necessary.].
Freeze at this stage, if desired. (Note: If frozen, thaw before baking].
Transfer to baking dish, Bake covered at 350 for 1 ½ hours.
Serve over mashed potatoes.
Cabbage and Pasta
Category: side-dish
By Susan Leckrone

A wonderfully tasty and easy cabbage side dish. Perfect for backyard barbeques or a complement to pork chops.

Ingredients:
1 (12 ounce) package farfalle (bow tie) pasta
1 cup butter
1 medium head cabbage, chopped
1 medium onion, chopped
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain. Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender. In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 519.6
Fat: 32.2 g
Saturated fat: 19.8 g
Carbohydrates: 51.8 g
Sugars: 7.5 g
Dietary fiber: 6 g
Protein: 10 g
Cholesterol: 81.3 mg
Sodium: 442.9 mg
Infused Oils


Ingredients:
canola oil, herbs

Directions:
Place herb or spice in a heavy saucepan; add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing].
Warm over low heat, stirring occasionally for 20 minutes. Cool overnight.
Pour through a fine wire-mesh strainer, discarding solids. Cover and refrigerate up to two weeks.
Basil Oil: Use 1 cup chopped fresh basil.
Mint Oil: Use 1 cup chopped fresh mint.
Dill Oil: Use 1 cup chopped fresh dill.
Oregano Oil: Use 1 cup chopped fresh oregano.
Thyme Oil: Use 1 cup chopped fresh thyme leaves.
Chive Oil: Use 1 cup chopped fresh chives; reduce oil to 3/4 cup.
Sage Oil: Use 1/2 cup chopped fresh sage.
Rosemary Oil: Use 1/2 cup chopped fresh rosemary.
Black Pepper Oil: Use 1/2 cup coarsely ground black pepper.
Ginger Oil: Place 1/3 cup chopped fresh ginger in a heat-proof container. Heat oil, and  pour over ginger.
Chile Pepper Oil: Crumble 2 dried red chile peppers, and place in a heatproof container.Heat oil, and pour over chiles.
Grilled Tofu With Peanut Sauce


Ingredients:
tofu, soy sauce, brown sugar, vegetable broth, peanut butter, brown sugar, ground ginger, scallion

Directions:
Cut tofu into eight ½ inch thick triangles., Marinate for one hour in soy sauce, orange juice concentrate and brown sugar., Grill or broil until browned., Puree veggie broth, peanut buutter, brown sugar and ginger., Sprinkle tofu with sliced scallions and serve with the peanut sauce.
Hillbilly Chili


Ingredients:
ground beef, onion, green bell pepper, butter, salt, pepper, tomato sauce, chili beans, diced tomatoes, tomato juice, bay leaf, chili powder, Tabasco sauce, paprika, Worcestershire sauce

Directions:
Cook ground beef until brown in a skillet.
While beef is cooking sweat the onion, garlic, and green bell pepper in the pot you plan to make the chili inches.
Drain ground beef.
Add beef into the pan with the garlic, onion, and green bell pepper.
Stir until combined.
Season the mixture with the salt and pepper.
Cook mixture for 2 minutes.
Add the tomato sauce, chili beans, diced tomatoes, and tomato juice into the pot.
Stir until combined.
Add the bay leaf, chili powder, Tabasco, paprika, and Worcestershire sauce.
Stir until combined.
Simmer for one hour, stirring the chili every 15 minutes.
At the end of the hour taste the chili, add more salt and pepper to taste.
Serve with cheese and sour cream.
Balinese Chicken Wings
Category: appetizers-and-snacks
By CHEYENNIGANS

On a recent trip to Bali, my Balinese stepmother, Putu, let me help her prepare chicken - and I furiously committed her 'non-recipe' to memory to bring home.  She has a big mortar and pestle for this kind of thing; I don't, so I end up using both sides of my meat mallet; you just want to get the ingredients well combined and at least somewhat reduced in mass. And since they're baked, not deep-fried, they're a (relatively) healthy pile of wings!  I particularly like them with roasted sweet potatoes.

Ingredients:
4 cloves garlic, minced
1  fresh red chile pepper, finely chopped
1  shallot, minced
1 (1 inch) piece fresh turmeric root, peeled and minced
1 teaspoon kosher salt
1 tablespoon brown sugar
2 teaspoons olive oil
12  chicken wings, separated at joints, tips discarded

Directions:
Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet. Bake in preheated oven until deep, golden brown, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 12 wings

Calories: 253.1
Fat: 15.9 g
Saturated fat: 4.1 g
Carbohydrates: 7.7 g
Sugars: 4.3 g
Dietary fiber: 0.3 g
Protein: 19.3 g
Cholesterol: 58 mg
Sodium: 540.8 mg
Susan's Sweet and Tangy Meatloaf


Ingredients:
lean ground beef, egg, garlic cloves, Worcestershire sauce, crushed red pepper flakes, salt, pepper, ketchup, brown sugar

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine the ground beef, bread crumbs, egg, garlic, worcestershire, crushed red pepper, salt and pepper.  Mix well and place into a 9x5 inch loaf pan.
Bake in preheated oven for 30 minutes.
Meanwhile. in a separate medium bowl, stir together the ketchup, brown sugar and apricot preserves and pour over the meatloaf.
Bake another 20 minutes.
Jaeger Schnitzel


Ingredients:
boneless pork chops, flour, olive oil, bacon, white mushrooms, shallot, riesling wine, capers, fresh ground black pepper, kosher salt

Directions:
Wipe mushrooms clean and slice them. Set aside.
Slice bacon into 1 inch pieces. Start bacon cooking in a large heavy skillet over medium-medium high heat.
Place chops between two sheets of wax paper and pound with a kitchen mallot to thin them slightly. In a separate skillet heat 3 Tablespoons olive oil over medium to medium high heat. Dredge cutlets in flour seasoned to taste with kosher salt and black pepper. When the olive oil is hot place cutlets in pan and cook, turning once until cooked through (no longer pink in center].  Place cooked pork chops on serving platter, cover with foil to keep warm, and set aside.
When bacon is crisp tilt pan slightly and spoon out most of the grease, leaving about 1 Tablespoon in the pan.  Add shallots, capers, and mushrooms and cook for about 2-3 minutes.  Pour a small amount of wine, about 1/4 cup, into pan while scraping the bottom of the pan with a wooden spoon to loosen browned bits. Use your judgement and add a little more wine to further deglaze the pan, if needed. Stirring constantly, slowly pour cream into pan, about 1/2 cup.  Let the sauce simmer and thicken.  Test to see if the sauce is done by dipping the back of a metal spoon into the sauce and, with your finger, wipe a line through the sauce on the back of the spoon.  If the sauce holds the line it is done. Pour sauce over pork,season with black pepper and serve.  This Dish is traditionally served with spaetzle.
Oat and Almond Cake


Ingredients:
rolled oats, Splenda sugar substitute, baking powder, salt, vanilla extract, eggs, milk, canola oil

Directions:
Mix together dry ingredients., Beat eggs., Add milk and vanilla extract., Mix into dry ingredients., Bake in a preheated oven at 160 Celsius for 20-25 minutes until golden brown.
Sweet and Sour Shrimp Casserole (Microwave)


Ingredients:
medium shrimp, onion, brown sugar, cornstarch, ground ginger, ground black pepper, pineapple chunks, soy sauce, vinegar, green sweet pepper, sliced water chestnuts, cooked rice

Directions:
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
In a 2-quart microwave-safe casserole, combine onion and oil. Cover and microwave on 100% power (high] for 2 minutes. Add shrimp; cover and cook on high for 2 to 3 minutes more or until shrimp turn opaque, stirring once. Drain shrimp and onion in a colander; set aside.
In the same casserole, combine brown sugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy sauce, and vinegar. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute.
Stir in sweet pepper. Cook, uncovered, on high for 1 minute. Stir in shrimp mixture and water chestnuts. Cook, uncovered, on high for 30 to 45 seconds more or until heated through, stirring once. Serve with hot cooked rice.
Beet and Raisin Salad


Ingredients:
beets, raisins, brown sugar, lemon juice, lettuce leaf, parsley

Directions:
Peel and grate the beets., Chop the raisins coarsely and mix with the beets and the brown sugar., Mix together the oil and lemon juice., Pour over the beets and raisins and mix well., Serve on crisp lettuce leaves sprinkled with chopped parsley.
Vanilla Banana Pancakes


Ingredients:
bananas, sugar, nonfat yogurt, baking powder, butter, skim milk, egg, wheat flour, all-purpose flour

Directions:
Peel bananas and begin to mash them into a bowl.
Add in sugar and yogurt- Mix together.
Stir in Butter and Baking Powder until well blended.
Beat together the milk and egg, and add to batter.
Add the wheat flour - mix and slowly add in the white flour.
Pour either 1/4 cup OR 1/3 cup of batter onto hot non-stick griddle or lightly buttered skillet- Low-Medium Heat. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned. (Expect to slowly cook to insure fully cooked centers - I used a lid over my skillet for a little bit in the beginning of the cooking process].
Easy Non-Dairy Hot Chocolate Mix


Ingredients:
granulated sugar, cocoa powder, salt

Directions:
Mix dry ingredients.
Store for later use or add 8 cups of boiling water.
Serve with marshmallows, cool whip, a candy cane, caramel flavoring, mint extract --  or for the grown-ups, peppermint schnapps.
Horseradish Baked Chicken


Ingredients:
white wine, skinless chicken breasts, horseradish, onion powder, garlic powder, thyme, fresh parsley

Directions:
Preheat oven to 350 degrees.
Using a pastry brush, baste each piece of chicken with the oil.
Place the chicken in a greased 9X13 baking dish.
Spread 1/2 tablespoon horseradish on the top of each breast.
Bake, covered for about 30 minutes.
While the chicken is baking combine the onion powder, horseradish, wine and apricot preserves in a bowl.
Mix well.
After 30 minutes, pour the wine sauce mixture over the chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender.
Baste the chicken with the sauce every 10 minutes.
To serve, place the chicken on a platter and pour the sauce over the top.
Mango Cream Pie


Ingredients:
sugar, cornstarch, salt, butter, margarine, vanilla extract, mango

Directions:
fit the piecrust into 9 inch pieplate according to package instructions; fold the edges under and crimp them.
bake piecrust at 425 for 7 minutes, or until it is lightly browned; then let it cool.
Combine nectar and the next 5 ingredients in a medium saucepan.
Bring to a boil over medium heat, whisking constantly; boil, whisking constantly for one minute or until the mixture thickens.
Then remove from the heat.
Stir in the butter and vanilla.
Cover tightly with plastic wrap, and cool to room temperature.
Spoon mixture into prepared piecrust; cover and chill for 8 hours.
Then garnish the pie if you desire.
Nicky's Choc Chip Cookies


Ingredients:
butter, sugar, brown sugar, vanilla, egg, self-rising flour, chocolate chips

Directions:
Beat butter and sugar., Add vanilla and egg., Fold in flour., Roll mixture into balls with choc chips in the centre., Cook 10 - 12 minutes at 180°C., Cool on tray., Enjoy.
Brad's Favorite Meat on a Stick


Ingredients:
boneless skinless chicken breast, garlic, creamy peanut butter

Directions:
Cut chicken breasts into thin strips about 1/4'' to 1/2'' wide.
combine all ingredients with enough teriyaki sauce to cover the chicken breasts and marinate overnight.
soak wooden skewers in water and run several strips onto each skewer.
preheat broiler.
cover roasting pan with foil and spray with non-stick cooking spray.
Broil skewers about 10 minutes per side, or until chicken is done.
serve with rice if desired.