4 Point Chicken Teriyaki

4 (4 ounce) skinless boneless chicken breasts
1/4 cup low-sodium teriyaki sauce
1 tablespoon vegetable oil
4 garlic cloves, pressed
1 teaspoon ginger root, pared and minced

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.