chicken breasts with guava & ginger
2/3 cup guava jam or marmalade (not guava paste)
2 tablespoons lime juice (from about 1 lime)
1 tablespoon soy sauce
2 scallions, white and light green parts only, thinly sliced
1/2-inch gingerroot, peeled and grated
4 boneless, skinless chicken breasts, excess fat trimmed, rinsed, and patted dry
1 tablespoon canola or vegetable oil for greasing the broiler pan
Whisk the marmalade, lime juice, soy sauce, scallions and ginger together in a small saucepan over high heat. When it reaches a boil, transfer the mixture to a bowl and let it cool slightly.
Place the chicken in a large bowl and add 3 tablespoons of the guava sauce. Turn the chicken to coat, cover with plastic wrap and marinate in your refrigerator for at least 30 minutes or up to 1 hour.
Preheat your oven to 350°F. Line the bottom of a broiler pan with aluminum foil and lightly grease the perforated top with the oil. Place the chicken on the oiled top and cover loosely with foil. Bake for about 15 minutes, then remove the foil and baste the chicken with the remaining guava marinade. Return to the oven, uncovered, and bake until the chicken is completely cooked through, 13 to 15 minutes. Remove from the oven and serve.