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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (256g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar |
||
| Calories 204 | ||
| Calories from Fat 16 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 868mg | 36% | |
| Potassium 711mg | 20% | |
| Total Carbohydrate 18.1g | 6% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 13.9g | ||
| Protein 29.3g | 58% | |
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Baked Salsa Chicken Breast
By: Denise in NH
Jul 11, 2002
SERVES 4
Ingredients
- 4 boneless skinless chicken breast halves
- 1 (16 ounce) jar salsa (mild, medium or HOT)
- 3 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
Directions
1
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.2
Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.3
Serve with rice or buttered noodles.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Chef #527016
On May 3, 2008
This is a fantastic, fast recipe! I had all the ingredients on hand and just before it came out of the oven, I popped a bag of rice in the microwave. I also fixed black beans (I recommended doctoring them up with 1 gr. pepper, 1 sm. onion, sizable bunch of cilantro, heaping tsp. of garlic and a little chicken broth) on the stove top. The flavors blend nicely and I enjoyed leftovers the next day. Thanks for the "keeper!"
From: pattiecakes7
On Jan 26, 2008
I made this last night for dinner,it was easy to put together! I used Newman's mild pineapple salsa,the sauce tasted yummy served over rice! DH really liked this recipe! I will definately make this again!
From: Charlotte J
On Jun 9, 2003
Juicy, tender, and a great flavor is how these turned out. I put 3 whole skinless chicken breast in the pan and there was plenty of salsa mix for all three. I did have to bake for about 1 hour 10 minutes total. You really need to try this recipe because it is so FAST to put together.
From: Lizzie-Babette
On Dec 1, 2002
Made this tonight for DH's birthday dinner, along with black beans, and he loved it! I used hot Arriba! roasted salsa with chipotle peppers, and boy, was it nice and zingy! I had two boneless skinless chicken breasts and two legs with skin and bones, so I browned the legs and cooked them separately for about 20 minutes, then browned the chicken breasts, then baked them as directed. Delicious! Loved how the vinegar, brown sugar, and dijon mustard really added a depth of flavor to the sauce. Thanks, Denise, for a lovely birthday dinner!
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