2 lb Chicken Pieces, skin removed
1/4 cup Orange Marmalade
2 tsp Fresh Ginger, grated
3 tbsp Light Soya Sauce
3 tbsp Fat-Free Sour Cream
1 tsp Hot Pepper Sauce
1 1/4 cups Unsalted Cracker Crumbs, finely crushed
1/4 cup sliced Almonds, coarsely chopped
Non-Stick Cooking Spray
Mix ginger into marmalade and brush onto the chicken pieces to coat.
Stir soya sauce, sour cream, and hot pepper sauce together; add to cracker crumbs and almonds. Combine well.
Press mixture onto the coated chicken pieces.
Place chicken on baking sheet lightly sprayed with non-stick cooking spray
Bake at 375°F / 190°C in a preheated oven for 25-30 minutes (depending on size of chicken pieces) or until chicken juices run clear without a trace of pink when pierced with a fork.