6 boneless chicken breasts
½ cup teriyaki baste & glaze sauce
2 Tablespoons burgundy wine
2 cloves garlic, pressed
1/8 teaspoon black pepper
Rinse chicken under cold water and pat dry with paper towels.
Combine remaining ingredients.
Place chicken on heated grill. Cook 12 to 14 minutes, or until chicken is no longer pink in center, turning over and brushing frequently with sauce over last 5 minutes of cooking.
Decorate with a sprinkling of chopped green onion tops if you want to make it look fancier.
Yep, another tough one!
