Start preparing jam. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Combine crumbs, cheese, chives, chili powder, pepper, and 1/4 teaspoon salt. Combine oil, mustard, lemon juice, and 1/2 teaspoon salt; brush on chicken. Roll in crumb mixture to coat. Place on prepared baking sheet. Bake for 45 to 55 minutes or until no longer pink (180 degrees F). Serve with jam. Makes 6 servings.

In saucepan combine one 14.5-oz. can undrained diced tomatoes, 1/4 cup brown sugar, 2 Tbsp. balsamic vinegar, 2 tsp. frozen orange juice concentrate, 1/4 tsp. ground cinnamon, 1/8 tsp. ground ginger, 1/8 tsp. crushed red pepper, and a dash ground allspice. Bring to boiling; reduce heat to medium. Simmer, uncovered, for 30 minutes, stir occasionally until most of the liquid has evaporated and jam is thickened. Stir in 1 tablespoon cold butter until melted. Makes about 1 cup.