4 pt. Chicken Teriyaki
4 4 oz. skinless boneless chicken breast
1/4 cup teriyaki sauce low-sodium
1 tablespoon vegetable oil
4 garlic cloves pressed
1 teaspoon ginger root minced and pared
Place chicken in nonstick baking pan. In 1-cup glass measure, combine remaining ingredients; pour over chicken. Cover and refrigerate at least 1 hour. Preheat oven to 350 degrees F. Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through. Serves 4. Thanks to Jenn.
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