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Low Sodium Chicken Teriyaki

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Ingredients
  Skinless boneless chicken breasts 16 Ounce (Four 4 Ounce Pieces)
  Low sodium teriyaki sauce 1⁄4 Cup (4 tbs)
  Vegetable oil 1 Tablespoon
  Garlic 4 Clove (20 gm), pressed
  Minced pared ginger root 1 Teaspoon
Directions

1. Place chicken in nonstick baking pan. In 1-cup glass measure, combine remaining ingredients; pour over chicken. Cover and refrigerate at least 1 hour.
2. Preheat oven to 350°F.
3. Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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1 Comment

mildredhorlbeck68@yahoo.com's picture
I would like to try this recipe.