Teriyaki Chicken Stacks

I've been in the mood for teriyaki lately.  I started pulling things out of the refrigerator to see what I could come up with.  Chicken, check, ham, check, swiss cheese, check.  I think all of these will go very well with teriyaki.  This is a fast dish to make, what takes the longest is the marinating and when you pound the chicken out it takes no time to cook.  If you don't have ham you could replace it with bacon because bacon goes with everything, right?

Teriyaki Chicken Stacks

4 boneless skinless chicken breasts

1/2 cup teriyaki sauce

2 tablespoons butter

8 slices deli black forest ham

8 slices swiss cheese

Pound out chicken breasts place in a ziploc bag with the teriyaki sauce.  Marinate for one hour.  In a hot skillet melt butter and add chicken breasts.  Cook on each side for 4 minutes on each side or until done. Remove and add to a foil lined cookie sheet.  In the same skillet add ham in piles of two slices bunched up and heat through on both sides just a couple minutes for each side.  At this time turn your broiler on high.  Top the chicken with the ham and add two slices of swiss cheese.  Place under the broiler until the cheese has melted and starting to bubble.  Serve as a main dish with sides or you can make it into a sandwich.

Note:  If you are going to serve this as a sandwich add grilled pineapple slices, I like to dip one side into the teriyaki sauce, gives it just the right amount of flavor without over powering it.

Just a reminder there is still time to enter to win John Currence's cookbook Pickles, Pigs and Whiskey.  Just click here for my Facebook Link

Shared on Weekend-Potluck #84