With the big move I was reaching for recipes that would work around the things I had on hand. I came up with this recipe and it was a huge hit and sooooooooo easy, not that I’ll let hubby know that LOL.

2 pounds chicken tenders
2 cans whole kernel corn, drained well
salt & pepper
1/4 cup butter
1/2 cup finely chopped Vidalia onion
1 teaspoon minced garlic, jar
1 teaspoon sea salt
1 teaspoon red pepper flakes
1 teaspoon Hungarian paprika
1/2 teaspoon fresh ground pepper
2/3 cups apple cider vinegar
1/2 cup water
1/2 cup dark brown sugar, packed
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 cup Classico sun-dried tomato pesto

• Preheat oven to 325 degrees.
• Arrange chicken tenders in the bottom of a buttered glass baking dish.*
• Salt and pepper well.
• Spread corn over chicken.
• In a saucepan, melt the butter until frothy.
• Add the onion and garlic and cook a few minutes until translucent.
• Whisk in the remaining ingredients and simmer over medium high heat until thickens.
• Pour over the chicken and corn.
• Bake 45-60 minutes.
• Serve with Beer Bread for a yummy cold night meal.

*If you want to cut down baking time, brown the chicken first and decrease baking time by 30 minutes.