It’s Monday and the first Monday after changing the clocks, at that. My internal clock is still getting used to the hour change and by the time I got home, making dinner was the least of my concerns. Thankfully, my husband was off of work and took the lead in getting dinner started. We decided on making something Asian (surprise, surprise) and came up with chicken teriyaki, pineapple fried rice and miso soup. He did most of the cooking while I “supervised”, and in the end everything was fabulous. The Teriyaki Chicken was made by baking a boneless skinless chicken breast that was brushed with teriyaki sauce. We baked it at 375 for 15-20 minutes or until fully cooked. Just before serving, we brushed on some additional teriyaki sauce and sprinkled it with sesame seeds and sliced green onions.