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1 lb chicken tenders or 1 lb boneless, skinless chicken breasts
1/4 cup orange marmalade
1 teaspoon cornstarch
1/4 teaspoon ginger
1/2 teaspoon minced garlic
1 cup unsweetened applesauce
2 tablespoons sliced green onions
Wash and dry chicken. If using chicken breasts, cut each breast lengthwise into 4 pieces. Place in single layer in foil lined 13 x 9 x 2 inch baking pan. Set aside. In 1 quart saucepan, combine marmalade, cornstarch, ginger and garlic. Add applesauce. Cook over medium heat, stirring constantly, until mixture starts to boil. Spread evenly over chicken.
Bake at 400F about 20 minutes or until chicken is tender and juices run clear. Garnish with green onions and serve hot over rice if desired.
4 servings.
1/4 cup orange marmalade
1 teaspoon cornstarch
1/4 teaspoon ginger
1/2 teaspoon minced garlic
1 cup unsweetened applesauce
2 tablespoons sliced green onions
Wash and dry chicken. If using chicken breasts, cut each breast lengthwise into 4 pieces. Place in single layer in foil lined 13 x 9 x 2 inch baking pan. Set aside. In 1 quart saucepan, combine marmalade, cornstarch, ginger and garlic. Add applesauce. Cook over medium heat, stirring constantly, until mixture starts to boil. Spread evenly over chicken.
Bake at 400F about 20 minutes or until chicken is tender and juices run clear. Garnish with green onions and serve hot over rice if desired.
4 servings.
