4 to 6 boneless chicken breasts
1/2 c. teriyaki sauce
1 tsp. garlic salt
1/2 c. honey

Marinate chicken breasts in teriyaki sauce and garlic salt for 15 minutes. Brown chicken in a small amount of butter or cooking oil. Cook until done. Remove chicken from pan. Add 1/2 cup honey to pan juices. Return chicken and turn to coat in honey mixture. Simmer on low for 5 to 10 minutes. Serve with brown or white rice.