4 (4-ounce) boneless/skinless chicken breasts
1/4 cup teriyaki sauce low-sodium
1 Tablespoon vegetable oil
4 cloves garlic, 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°F.
Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through.
Food Exchanges: 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fat
WW Points: 4 pt.