1 pkg. boneless chicken breasts (approximately 4 pieces)
1 jar Lawry's Honey Dijon BBQ Sauce
1/2 c. teriyaki sauce
4 Provolone cheese slices

Heat charcoal grill until charcoal is burned down to a low heat. While grill is heating, pound chicken breasts with the side of a plate to tenderize and flatten. Put chicken in a flat dish and pour teriyaki sauce over them. Let sit in refrigerator until grill is ready (you can also do this the day before for more teriyaki flavor).

Put chicken on grill (I close up the vents on the grill so as not to over cook the chicken). Baste with Honey Dijon BBQ Sauce. Cook approximately 4-5 minutes per side with lid closed.

When second side is almost done, top each piece of chicken with a slice of cheese. Close lid and let melt. We serve in hamburger buns with lettuce and tomato.