Shortcut Salsa Chicken
photo by Meekocu2
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 large reynolds oven cooking bag
- 2 tablespoons flour
- 1 (16 ounce) jar chunky salsa
- 4 boneless skinless chicken breast halves (1 to 1 1/4 pounds)
- 1 medium green bell pepper, cut in rings
- flour tortillas or tortilla chips
directions
- PREHEAT oven to 350°F.
- SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
- ADD salsa to oven bag. Squeeze bag to blend in flour. Add chicken to bag; turn bag to coat chicken with sauce. Arrange chicken in an even layer in bag. Place pepper rings over chicken.
- CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- BAKE 30 to 35 minutes until chicken is tender and meat thermometer reads 170°F Serve with flour tortillas or tortilla chips.
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Reviews
-
My husband introduced me to this recipe when we first started dating, February 2006. It is fantastic and SO easy!! We like using a HOT salsa, and love it served over cooked Angel Hair pasta, topped with sour cream and Monterey Jack cheese, and (me) cilantro. I also like to add 1/2 of a vidalia onion, sliced and a couple tsp's of minced garlic from a jar.. We've made it with a whole cut up chicken as well as boneless, skinless chicken breasts. It's delish!!
RECIPE SUBMITTED BY
looneytunesfan
United States