Mediterranean Glazed Chicken 6 boneless chicken breast halves 1/2 cup Kikkoman Teriyaki Baste & Glaze 1 tablespoon balsamic vinegar 1/2 teaspoon fennel seed, crushed 1/2 teaspoon grated fresh orange peel Rinse chicken under cold running water and pat dry with paper towels. Combine teriyaki baste & glaze, vinegar, fennel and orange peel; brush chicken with mixture. Cook chicken on grill 4 to 5 inches from hot coals 15 minutes, or until no longer pink in center, turning over and brushing every 5 minutes with remaining teriyaki baste & glaze mixture. Makes 6 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kikkoman.