1 chicken breast per serving (if using boneless make a few extra)
1 cup Milk
1 Tbs Teriyaki Sauce
Skin and pat chicken dry. Mix the milk, Teriyaki sauce and egg in a bowl until well blended. Dip chicken pieces in mixture.
Allow to drip semi-dry and dip in a mixture of slivered almonds and sesame seeds. Place on a baking sheet and drizzle with honey and melted butter (mixed in equal amounts 1tsp butter--1 tsp honey)
Bake at 350 approximately 40 minutes until golden and juices run clear. Decrease time if using boneless breasts. 4-6 boneless breasts about 20-30 min.
Chicken can be prepared and placed on baking sheet and refrigerated 2-8 hours prior to baking, or frozen and thawed prior to your dinner. Happy eating.