• Combine and whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper into a small dish. Pour into a re-sealable bag and add chicken. Remove as much air as possible and refrigerate for at least 2 hours, or ideally, overnight. Adjust chicken periodically and be sure chicken is covered with the marinade.
• When you are ready to bake, preheat your oven to 350 degrees. Prepare an 8x8 or 9x9 inch baking pan with tinfoil lightly coated with cooking spray. Set aside. 
• Pour the reserved marinade and the chicken into your prepared pan.  Bake for 40-50 minutes.  I usually flip each of the chicken breasts over every ten minutes or so instead of basting.  The choice is yours but you will be glad you did one or the other!  Serve when juices run clear or your thermometer tells you your chicken breasts are done!  Enjoy!

Alternate Method

• Start to bake chicken on a rimmed edge baking sheet, with a rack, on 350 for about 45 minutes.  While chicken is baking, using a small saucepan, simmer marinade over medium heat. Cook until reduced by about half, less than 10 minutes. Baste the chicken frequently with the reduced sauce, as soon as it is ready, for the rest of the baking time.  This method will leave you with a thicker glaze on the outside of your chicken breasts.  Just as delicious but a bit more work!