Honey Teriyaki Chicken and Mushroom Risotto

Sunday April 14th

Honey Teriyaki Chicken
What you will need:
6 boneless skinless chicken breat
1 cup chicken broth
1 tsp. ginger
1/3 cup honey
1/3 cup teriyaki sauce or marinade
1 Tbsp sesame seeds
4 green onions, chopped
1 ripe pinapple cubed

Cut chicken into strips and saute in a pan with olive oil until cooked.

While the chicken is cooking, make the teriyaki glaze. In a sauce pot, bring chicken broth to a boil, add honey, ginger, and teriyaki sauce.

In another sauce pan, combine pinapple with a splash of teriyaki sauce and a teaspoon of honey. Warm until pinapple is tender.

Once chicken is cooked, transfer to a serving dish. Pour the honey teriyaki sauce and pinapple over the chicken. Sprinkle with sesame seeds and green onions. Enjoy!

Now for the Mushroom Risotto
I must confess that I cheated and bought pre-packaged mushroom risotto. But I did add button mushrooms, olive oil, parmesan cheese, green onions, and butter to jazz it up.

And Voila! Dinner for 2!