Teriyaki Chicken or Pork Chops

Teriyaki Glaze Shake 'N Bake
2 1/2 lb. bone-in chicken pieces (6 to 8 pieces), OR
2 lb. boneless skinless chicken breasts (6 to 8 breasts), OR
6 to 8 (1/2-inch-thick) bone-in or boneless pork chops.

Moisten chicken or pork with water. Shake 1 or 2 pieces at a time, with 1 pkt. coating mix in shaker bag. Discard bag and any coating mix. Bake in ungreased or foil-lined 15x10x1-inch pan until done. Bone-in: 45 min. Boneless: 20 min. Do not cover or turn chicken or pork while baking.

- We used drumsticks this time. Served with macaroni & cheese, and green beans seasoned with salt, pepper, and garlic salt.













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