4 boneless, skinless chicken breast halves
1/4 cup Dijon mustard
1/4 cup teriyaki sauce
1 (6 ounce) can mushrooms
1/4 cup bottled roasted red peppers, diced
1/2 cup grated Parmesan cheese
Preheat oven to 400° and line a 9×13″ baking dish or pan with foil, spray foil with non-stick spray.
Measure 1/4 cup mustard in a glass cup measure, add teriyaki sauce to make 1/2 cup total. Stir to blend and pour mixture over chicken in pan. Sprinkle with mushrooms and red pepper.
Bake uncovered for 25 minutes; remove from oven and sprinkle with cheese; bake for 10 more minutes or until chicken is done.
Pyrex Prepware 2-Cup Glass Measuring Cup