This recipe is an adaptation of DesertNowDinnerLater's crock-pot recipe. If you are a fan of yummy crock-pot chicken, check it out.
4 chicken breasts
8 slices of ham
1 can of pineapple, (or 1/4 of a fresh one)
1/4 cup of your favorite teriyaki sauce
2 cups cooked wild rice
3 bell peppers, sliced
Slice the bell peppers in long narrow strips. Set aside. To reduce the thickness of the breast, (and to get a better portion size) slice the chicken breast in half from top to bottom and side to side . Each breast will become two thin chicken patties.
Set the oven to broil. Place chicken on a broiler pan. With a pastry brush, paint the chicken with teriyaki sauce. With the oven door cracked a tiny bit, cook the chicken under the broiler for 5 minutes.
Remove the chicken from the heat. Flip over. Brush with teriyaki sauce. Top each chicken breast with one slice of ham, and a pineapple slice. Brush the ham and pineapple with teriyaki sacue. Broil the chicken, ham and pineapple stack for 5 minutes more or until the internal temperature of the chicken reaches 165 degrees.
Remove from oven. While the broiler is still hot, place the bell pepper strips on a cookie sheet. Broil the peppers for 5 minutes or until they begin to brown.
Serve on a bed of wild rice with a garnish of teriyaki sauce.