1/2 CUP HONEY
1/2 CUP KETCHUP
2 TABLESPOONS BROWN SUGAR
1 TEASPOON PREPARED MUSTARD
3 TABLESPONS APPLE CIDER VINEGAR
4 TABLESPPONS TERIYAKI
1 TABLESPOON CORNSTARCH
1 CUP WATER
6-8 SKINLESS CHICKEN BREASTS
In a saucepan heat the first 6 ings. Wisk together the cornstarch and water. Add to saucepan and continue to heat until thickened. Place the chicken breasts in a 13 x 9 sprayed glass baking dish. Pour the sauce over the top of the chicken and bake on 350 for 11/2 hours or until done.
Turn occasionally. Serve with rice or mashed potatoes and corn.
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