Pineapple Habanero Chicken

This is my first all original recipe that I've created and have to say it's pretty darn good.  I made a couple pint jars of habanero pineapple jelly last fall and have been holding out to try them with something and I think I found the perfect solution.  It may not look as glamorous or appetizing as some of my other creations but it was definitely delicious.  We're having it again tonight, actually and the husband is excited!

Serves: 2-4
Ingredients:
  - Half a Pint Jar of Habanero Pineapple Jelly (or some other extra spicy tropical fruit jam)
  - 1 1/2 Medium Yellow Onions, Sliced
  - 3 Tbsp Rice Wine Vinegar
  - 1 Tbsp Salt
  - 3/4 Tbsp Pepper
  - 2 Tbsp Olive Oil
  - 1 lb of Chicken Breasts (usually 2 breasts)
  - 1/2 Cup Sour Cream plus extra for serving
  - 1 Tsp Asian Chili Garlic Sauce (optional add more or less to your taste)
  - 2 Cups Cooked Brown Rice

 In a non-plastic bowl, mix together the jelly, vinegar, salt, pepper and oil until well blended.  Rub the chicken down into the mixture making sure it is well coated and cover with foil and marinate in the refrigerator for 6-8 hours, longer marinate times will not hurt just give it richer flavor and moistness.  Preheat the oven to 350 degrees.  Heat a cast iron or oven proof pan  to med-high heat and place the chicken and the marinade into the pan along with the onions.  Cook the chicken 4-6 minutes on each side until just browned, all the while stirring the onions and softening them with the chicken and sauce.

   Place the entire pan into the oven and cook 10-15 minutes until chicken is cooked through.  Return the pan to the stove, with the burner turned off, stir in the sour cream and chili sauce.  Place the desired amount of rice on each plate and a whole or half chicken breast (based on however hungry you are :-) with sauce ladled over the chicken and a dollop of sour cream.  The dish is best with some kind of roasted green veggie and an ice cold beer!  Enjoy!