4(4 oz)boneless, skinless chicken breastcut in half or pound out meat if thicker than 1 inch
1/4cupteriyaki marinade
1/4tspsea salt
1/4tspblack pepper
Instructions
In a shallow dish layer chicken breast in a single layer. Season with salt and pepper and drizzle marinade over chicken. Use a fork to turn chicken in the dish to coat evenly. Cover and refrigerate 20-30 minutes.
Heat a non-stick grill pan to medium-high heat. Spray with cooking spray or drizzle lightly in 1 tsp of olive oil.
Remove chicken from marinade. Add chicken breast to the heated pan and cook 5 minutes. Turn and cook 5 minutes more. Use a meat thermometer to check internal temperature is 165F.
Remove chicken to a cutting board and slice. Drizzle lightly with marinade for serving.