Fruited Chicken

INGREDIENTS

2    tablespoons olive oil
6    chicken thighs, boneless, skinless, cut in half or
3    chicken breasts, boneless, skinless, cut in quarters
1    small white onion, chopped (1 cup)
4    cloves garlic, minced
½   cup sour cream
½   cup low fat yogurt
2    tablespoons fruit preservers (apricot, peach, cherry, plum, etc.)
1    cup shredded Monterrey jack cheese
1    tablespoon dried thyme

METHOD

Preheat the oven to 350 F. In a medium skillet, add the olive oil over medium heat and brown the chicken portions on both sides, turning several times, about 6 to 8 minutes. Remove the chicken to an 8 inch square glass or ceramic baking dish, reserving the skillet.

Return the skillet to the heat and add the onion. Cook the onion for about 5 to 6 minutes and add the garlic. Cook for 1 minute and add the sour cream and yogurt, stirring to combine. Add the preserves to the skillet and combine. Remove the skillet from the heat and add the cheese and thyme, stirring. When combines, pour over the chicken in the baking dish and bake for 20 minutes. Remove from the oven and serve over your favorite pasta