Low Sodium Chicken Teriyaki Recipe
Ingredients
| Four 4-ounce skinless boneless chicken breasts | ||
| 1/4 cup low-sodium teriyaki sauce | ||
| Vegetable oil | 1 Tablespoon | |
| Garlic | 4 Clove (5gm), pressed | |
| 1 teaspoon minced pared ginger root | ||
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.
2. Preheat oven to 350°F.
3. Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through.
Chef
