Sweet Salsa Chicken

1 ½ cups salsa
2/3 cup honey
½ cup orange juice
½ cup soy sauce substitute
¼ cup Dijon mustard
4 teaspoons olive oil
½ teaspoon ground ginger
6 boneless skinless chicken breast halves
1 ½ teaspoons cornstarch
2 tablespoons cold water
In a bowl, combine the first seven ingredients. Pour 1 ½ cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard the marinade from chicken. Place the chicken in an 11-in. X 7-in. x2-in. Baking dish coated with non-stick cooking spray; top with reserved marinade. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear. Remove chicken and keep warm.
In a small saucepan, combine cornstarch and cold water until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.