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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
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Featured Reviews for This Recipe
From: learning 2 cook in VT
On Jun 2, 2009
SASSY! The balsamic and salsa combo is so YUMMY! I made extra sauce and added brown rice to the dish before cooking so it would be ready when we got home from t-ball. I also put a bit of low- fat mozz on the top. Next time I am going to add green olives - hubby's fav.
From: Texas Rose
On May 24, 2009
My husband has to eat a lot of chicken for health reasons and he really liked this one! I didn't have Dijon, so I just used a sprinkle of ground mustard. The pieces of meat I used were pretty thick and took about 45 minutes. Next time, I'm going to butterfly them so they get done faster. I made plain brown rice to go with it. Denise, thanks for a great recipe--it's a keeper!!!
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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