1 1/2 pounds fresh boneless, skinless chicken thigh cutlets
1 can (8-oz.) tomato sauce
3 T. Orange Marmalade
1 T. minced dried onion
1 tsp. vinegar
1 tsp. Worcestershire Sauce
1/4 tsp. garlic powder
1/8 tsp. hot pepper sauce
1/8 tsp. salt
1/8 tsp. ground black pepper

Preheat oven to 350°F. Spray a 7×11-inch baking pan with nonstick cooking spray. Place chicken in prepared pan; set aside. In a small bowl combine tomato sauce, marmalade, onion flakes, vinegar, Worcestershire sauce, garlic powder, hot sauce, salt and pepper. Spread half of the sauce over chicken. Bake chicken, uncovered, for 1 hour, basting with sauce several times. Heat remaining sauce and serve with chicken.