6 chicken breast halves, skinned and boned
3/4 c. teriyaki sauce
1/4 c. vegetable oil
1/8 tsp. pepper
6 (1 oz.) sliced smoked ham
2 med. tomatoes, peeled and sliced
1 1/2 c. (6 oz.) shredded Mozzarella cheese
1 tbsp. minced fresh parsley

Preheat oven to 350 degrees. Marinate chicken in teriyaki sauce in a shallow dish 1 hour in refrigerator, turning once. Remove chicken. Saute chicken in oil in a large skillet until golden brown on both sides. Arrange chicken in a 13 x 9 x 2 inch baking dish; sprinkle with pepper. Top each with a slice of ham and tomato. Bake, uncovered for 25 minutes. Sprinkle with cheese and parsley; bake 5 minutes longer. Makes 6 servings.