Total time: 30 mins

Ingredients:

Yield: 4 servings

• • 8 medium fresh mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 2 Tbsp canola oil, divided
  • 1/4 cup reduced sodium teriyaki sauce
  • 1 Tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 4 boneless skinless chicken breast halves
  • 4 slices Muenster cheese

Directions:

1. 1. Sauté mushrooms and onion in 1 Tbsp oil in a large skillet until tender.  Stir in the teriyaki sauce, brown sugar, garlic powder, and ginger; heat through.  Remove from skillet and keep warm.
   2. Flatten chicken to 1/4 inch thickness.  Cook chicken in remaining oil in same skillet over medium heat for 2-3 minutes on each side or until no longer pink.
   3. Top with mushroom mixture and cheese.  Cover and let stand until cheese is melted.