Molasses Glazed Chicken with North Carolina Sweet Potato Salsa

1. Blend together molasses, apple cider or bourbon, garlic, cumin, oregano, salt and pepper in a ziptop plastic bag. Add chicken, seal bag, and turn to coat chicken well. Refrigerate at least 30 minutes, turning occasionally.
2. Preheat oven to 375F.  Spray a large baking dish with nonstick cooking spray.
3. Place sliced onions in pan. Place chicken breasts in a single layer over onions and drizzle marinade mixture over chicken and onions. Cook uncovered 30 to 40 minutes, until a fork can be inserted in chicken with ease.
4. While chicken is cooking, make salsa. Place diced sweet potato in a large microwave-safe bowl; add water, cover loosely, and cook in microwave on HIGH 5 minutes.  Drain immediately into a colander, then rinse thoroughly with cold water to cool. Drain well, patting dry with paper towels. Place in a mixing bowl with apple, green onions, pecans, lime juice and zest, pepper flakes and molasses, tossing gently.
5. Remove baking dish from oven; place chicken breasts on a cutting board and tent loosely with foil. Let stand 10 minutes.  Meanwhile, spoon onion mixture from baking pan into a saucepan and place over medium-high heat, stirring frequently until onion is softened and mixture is reduced and thickened, about 10 minutes.
6. Cut chicken breasts crosswise into thin slices; serve with onion sauce and salsa.  Garnish with additional green onions, if desired.

Note:  The sweet potato cooking step may be done on the stovetop, if preferred – cook just a bit longer.