Red Chicken
Simple and surprisingly delicious this is a quick work-night supper for the whole family.
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
sliced into 1/4 thick inch pieces |
|
| 2 | cup |
salsa
|
*
|
| ¼ | cup |
brown sugar
|
*
|
| 2 | tablespoon |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
sliced into 1/4 thick inch pieces |
|
| 473 | ml |
salsa
|
*
|
| 59 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
dijon mustard
|
|
Directions
Slice chicken breasts and place in a single layer in a 2 quart casserole or 9 x 12 inch glass dish.
Sprinke with salt and pepper to taste. Mix the salsa, brown sugar and mustard.
Pour over the chicken breasts.
Bake at 350℉ (180℃) for 40 minutes until bubbling and the chicken is cooked through.
Sprinkle with cheese and return to the oven for 5 minutes to melt.
Serve with rice, pasta or potatoes and a green salad.
