4-6 boneless, skinless chicken breasts
Teriyaki sauce (1-2 c.), enough to nearly cover meat
2 tsp. ginger
2 tbsp. brown sugar

Mix together marinade right in pan you intend to bake chicken in (9 x 13 inch glass works well). Add chicken. Cover with plastic wrap and let marinade a few hours, or overnight. Bake at 350 degrees for about 1 hour. (I usually cover during approximately 1/2 of cooking time to keep chicken moist.)