2 tbsp. honey
4 boneless skinless chicken breasts, halved (about 1 lb.)
1 tbsp. minced ginger
2 tbsp. Teriyaki Sauce
1 tbsp. hot mustard
3 scallions, chopped
1/4 c. dry sherry

In a cup mix honey and mustard. Set aside. Cut a lengthwise pocket along the side of each chicken breast. Fill pockets with scallions and ginger. Press to close. Lightly score tops of chicken. Place chicken in a glass casserole. Sprinkle chicken with sherry and teriyaki sauce. Turn once to coat. Cover and refrigerate for 1 hour.

Preheat broiler. Place chicken on broiling rack 4-6 inches from heat source. Brush with some honey mustard. Broil for 8-10 minutes or until cooked through, brushing with remaining honey mustard and turning once.