1/4 c. orange marmalade
2 tbsp. soy sauce
1/2 tsp. ground ginger
1/8 tsp. garlic powder
1 lb. chicken breasts, skinned & boned

In medium bowl combine marmalade, soy sauce, ginger and garlic powder; mixing well. Pour into gallon plastic bag; add chicken. Turn bag to coat chicken evenly. Refrigerate at least 4 hours, overnight is preferred. Pour into greased baking dish, sprayed with Pam. Bake at 350 degrees for 45 minutes to 1 hour or until tender. Serve over rice.

TIP: Can cut chicken in 1 inch pieces. Can also substitute apricot jam for marmalade.