I found your recipe here and tried it for the first time today for the Bourbon Street Chicken. I followed the recipe as it says, but I didn't get much gravy. I served it over white rice but we like more gravy on it. Can some of the marinade be baked as well in another pan and cornstarch added to make it thicker, or is that a health hazard because the chicken was raw in it, even though it will be baked in the oven?