Directions:
- Combine tomato sauce, jam, vinegar, Mexican Seasoning, thyme and ginger. Pour into lasagne pan.
- Preheat oven to 400 degrees F.
- Rinse chicken and pat dry. Cut into bite sized pieces, and add to sauce in pan.
- Toss chicken to coat with sauce.
- Bake until cooked through, about 30 - 40 minutes.
- Remove chicken to serving dish.
- Combine cornstarch with a couple tablespoons sauce. Stir to make a paste.
- Pour remaining sauce into saucepan. Combine with cornstarch paste.
- Boil sauce, stirring constantly, until thickented, about 5 - 10 minutes.
- Serve chicken and sauce over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.8 Kcal (2247 kJ) | ||
| Calories from fat | 98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.89g | 17% | |
|---|---|---|---|
| Cholesterol | 214.05mg | 71% | |
| Sodium | 1223.08mg | 51% | |
| Potassium | 1149.91mg | 24% | |
| Total Carbs | 35.1g | 12% | |
| Sugars | 9.72g | 39% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 77.19g | 154% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.2mg | 7% | |
| Calcium | 19.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 105.58 Kcal (442 kJ) | ||
| Calories from fat | 19.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 17% | |
|---|---|---|---|
| Cholesterol | 42.1mg | 71% | |
| Sodium | 240.56mg | 51% | |
| Potassium | 226.17mg | 24% | |
| Total Carbs | 6.9g | 12% | |
| Sugars | 1.91g | 39% | |
| Dietary Fiber | 0.47g | 10% | |
| Protein | 15.18g | 154% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 7% | |
| Calcium | 3.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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