1 btl of "Makoto" ginger salad dressing 1 btl of "Goumet Warehouse of Hilton Head" Sesame Ginger marinade 1 small, fresh root of ginger Approx: 1 cup of Emeril's Bayou Blast and/or Chicken Rub 1 pkg of boneless, skinless chicken breast or tenders Pour and mix the ginger dressing and marinade along with shaved fresh ginger into a deep tuperware (or equivalent) bowl. Aerate both sides of the chicken and apply dry rub. Place in marinade, cover and refrigerate for at least an hour (24 hours is optimal). Pre-heat oven to 350 degrees. Transfer the chicken to a casserole type dish. Pour a bit of the maridnate over the chicken and cook for 20 minutes or so. Continue to baste if desired at the 1/2way point. I plated the dish with lemon garlic spinach and fresh mango + cilantro couscous. It was delicious! Oh, and dont be afraid to be liberal with the fresh ginger, it bakes in wonderfully for taste.