Teriyaki Chicken Breast - cooking recipe

Ingredients

2 whole chicken breasts, split, boned and skinned (1 lb.)
1/3 c. dry sherry
2 Tbsp. reduced-sodium soy sauce
1 large garlic clove, minced
1/4 tsp. red pepper flakes

Preparation

Place chicken breasts in shallow 2-quart microwave-safe dish or 10-inch pie plate with meaty portions of chicken toward outer edge of dish.
Combine remaining ingredients; mix well.
Pour over chicken.
Cover and refrigerate 2 to 8 hours, turning chicken over once.
Drain and discard marinade.
Cover with vented plastic wrap.
Cook on High power 8 to 10 minutes, rotating dish once. Let stand 3 minutes.