Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 \N | Skinless chicken breasts OR |
| 12 \N | 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.