1 c. Moore’s Teriyaki marinade
4 boneless chicken breasts
4 submarine rolls
toppings of choice: cheese, onion, lettuce, tomato, etc.

Marinate chicken breasts in Moore’s Teriyaki sauce for 1/2 hour. Remove from marinade and drain.

Spray non-stick skillet with vegetable cooking spray. Sear chicken over medium-high heat turning once. Finish cooking on medium heat.

Chicken is done when middle is opaque white. Place the chicken breasts on the submarine rolls and top as desired.

Submitted by: Beth