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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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05/31 - 06/06

learning 2 cook in VT

Baked Salsa Chicken Breast

Recipe #33843 | 40 min | 10 min prep | add private note
Denise in NH

By: Denise in NH
Jul 11, 2002

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
  2. 2
    Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
  3. 3
    Serve with rice or buttered noodles.

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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.

0 people found this review helpful

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  • 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!!!

    0 people found this review helpful

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    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.

    7 people found this review helpful

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  • 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!

    4 people found this review helpful

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  • Read all 24 reviews

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