Alan Faneca: "Healthy, delicious, and you can easily adjust the recipe for your taste. This is a favorite of mine during off-season training."

• 2 cups uncooked rice
  
• Dash of sesame oil
  
• 3 tablespoons vegetable oil
  
• 4 large boneless chicken breasts, cut into slices
  
• 1 bottle thick teriyaki marinade
  
• 3 tablespoons sesameseeds, toasted
  
• 2 packages frozen chopped broccoli
  
• 1 large onion, coarsely chopped
  
• Salt and pepper to taste
  
• Toasted salted cashews

  Prepare the rice using the package directions. Set aside and keep warm. Heat the sesame oil and vegetable oil in a skillet. Add the chicken and cook until cooked through; drain. Return the chicken to the skillet. Pour the marinade over the chicken. Sprinkle the sesame seeds over the chicken.

  Cook the broccoli using the package directions. Spray a skillet with nonstick cooking spray. Add the onion. Sprinkle with salt and pepper. Saute until the onion is tender.

  Layer the rice, broccoli, onion and chicken evenly in 4 individual serving bowls. Spoon any remaining sauce from the chicken over the layers. Garnish with cashews. Serve immediately.

  Makes 4 servings.

  Julie Faneca in "Heinz Field Cookbook"

  Thursday, September 04, 2003

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