Strawberry Chicken

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.