1 cn (about 12oz) tomato sauce
1 c Strawberry jam
2 tb Red wine vinegar
1 tb Chili powder
1/2 ts Dry thyme
1/2 ts Ground ginger
4 Skinless chicken breasts OR
12 Skinless chicken thighs)
1/2 c 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.