Teriyaki is a favorite flavor for lots of folks – how about you and your family?!

Click HERE for the slow cooker instructions

Click HERE for the skillet instructions

Creamy and delicious – perfect for a small party!

• 2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
• 2 tablespoons Tapioca flour (or all purpose or plain flour)
• 2 tablespoons finely grated fresh Parmesan cheese
• 1 teaspoon salt
• Cracked pepper

• 2 tablespoons reserved sun dried tomato oil (or olive oil)
• 2 tablespoons minced garlic
• 200g | 7oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)
• 1 cup sliced mushrooms (250 g | 8 oz)
• 1½ cups milk (reduced fat, skim or full fat milk)
• 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of water
• ⅓ cup fresh grated Parmesan cheese
• 2 tablespoons fresh shredded basil, to serve

Click HERE for the instructions