Chicken With Orange-Soy Salsa (Light)

I adapted this recipe of R. Reisman to make it with chicken breasts - I have also made it with chicken thighs - and both ways are really really good! You can use hot salsa for extra spice.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6  small chicken breasts, cut in small pieces
• 3  tablespoons all-purpose flour
• 2  teaspoons  vegetable oil
• 1⁄2 cup salsa
• 1⁄3 cup honey
• 3  tablespoons  thawed  orange juice concentrate
• 2  tablespoons low sodium soy sauce
• 2  teaspoons cornstarch
• 1  teaspoon Dijon mustard
• 1  teaspoon  minced garlic
• 1  teaspoon  minced fresh ginger
•  parsley, as garnish

Directions

1. Preheat oven to 425°F (220°C).
2. Dust chicken breasts with flour. In a large nonstick frying pan sprayed with cooking spray, heat oil over medium-high heat; in batches, cook chicken until browned on all sides, about 5 minutes per batch. Transfer to a 13 x 9-inch baking dish.
3. In a bowl, stir together salsa, honey, orange juice concentrate, soy sauce, cornstarch, mustard, garlic, and ginger; pour over chicken.
4. Bake, uncovered, in centre of oven for 20 to 30 minutes, or until chicken is cooked through. Garnish with parsley.