Low Sodium Chicken Teriyaki
|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|
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.