Yield: 4 Servings
|1 can||(about 12oz) tomato sauce|
|1 cup||Strawberry jam|
|2 tablespoons||Red wine vinegar|
|1 tablespoon||Chili powder|
|½ teaspoon||Dry thyme|
|½ teaspoon||Ground ginger|
|4||Skinless chicken breasts OR|
|12||Skinless chicken thighs)|
|½ cup||Thinly sliced green onions|
In a shallow 3 quart casserole dish, mix tomato sauce, jam, vinegar, chili powder, thyme and ginger. Rinse chicken and pat dry, then add to sauce and turn to coat.
Bake in a 400 degree oven, basting occasionally until no longer pink.
Remove and garnish with onions. Serve over brown rice with green beans (that's what I did anyway) or whatever side dishes you like best.
If you're using a larger casserole dish, you might want to use a bit more tomato sauce...and be sure to spray the pan with Pam.