2 lbs. skinless, boneless chicken
1 1/2 c. sliced mushrooms
1/2 c. sliced onions
1 c. teriyaki
3/4 c. white cooking wine
1 1/2 sticks butter
3 tbsp. parsley
1 1/2 c. shredded provolone cheese

Marinate chicken in teriyaki 3 hours before serving. Heat oven to 375 degrees. Place chicken in 9"x13" pan and bake for 30 minutes. While chicken is baking saute mushrooms and onions in butter for 5 minutes on low. Stir in wine and add parsley. Cook 5 minutes more. When chicken is done, pour sauteed mushrooms and onions over top and sprinkle with provolone cheese. Bake for an additional 20 minutes. Serve with rice or over rice.