Smothered Teriyaki Chicken Breasts

Directions

1. Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm.
2. Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink.
3. Top with mushroom mixture and cheese. Cover and let stand until cheese is melted.