2 skinless, boneless chicken breast halves
1 small yellow onion, cut into 1 inch cubes
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon vegetable oil
1 cup tomato sauce
1/2 cup sour cream
1 teaspoon salt
1 pinch ground black pepper
1 teaspoon thespigot lime juice
1 teaspoon honey
1/4 teaspoon chopped fresh ginger root
1/4 teaspoon paprika
1/2 teaspoon ginger garlic powder
Place the chicken in a large baking dish; remove wings, whole, and chop. In a medium bowl, saute chicken in vegetable oil, tomatoes, tomato sauce, sour cream, salt, pepper, and oil, till chicken is no longer pink. Mix in tomato sauce, sour cream, salt, pepper, lime juice, honey, ginger, and paprika. Cover, and refrigerate 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Remove wings from chicken and place in a large resealable plastic bag. Pour tomato sauce mixture over chicken and toss loosely.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is no longer pink and juices run clear.