Teriyaki Glazed Chicken with Summer Cole Slaw  

Yield: 6 servings  

2/3 cup Kikkoman Teriyaki Baste & Glaze or Kikkoman Teriyaki 
Baste & Glaze with Honey & Pineapple* 
1 teaspoon grated fresh lemon peel (Optional)
6 boneless, skinless chicken breast halves 
1/3 cup mayonnaise 
1 tablespoon sugar 
1-1/2 teaspoons Kikkoman Soy Sauce 
1 teaspoon lemon juice 
6 cups packaged coleslaw mix 
1 ripe fresh nectarine or peach, chopped  


Combine baste & glaze and lemon peel; brush both sides of chicken with mixture. 
Blend together mayonnaise, sugar, soy sauce and lemon juice in large bowl. 
Add coleslaw mix and nectarine; toss together to coat evenly. Cover and refrigerate. 
Grill or broil chicken 4 to 5 inches from heat source 12 to 14 minutes, or until chicken 
is no longer pink in center, turning and brushing occasionally with remaining 
baste & glaze mixture. 
Serve chicken with coleslaw.