2-3 boneless, skinless chicken breasts
1/4-1/2 c teriyaki glaze/marinade
one baked potato per person
Cut chicken into bite size pieces, and cook in a large skillet. When almost cooked, pour in teriyaki and stir to coat, let reduce slightly. Smash baked potato on plate, top with teriyaki chicken, sprinkle with cheese, serve with sour cream.