Sweet Salsa Chicken Recipe

In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken. Place the chicken in an 11-in. x 7-in. baking dish coated with cooking spray; top with reserved marinade. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 179° Remove chicken and keep warm. In a small saucepan, combine cornstarch and cold water until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.