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Nutrition Facts
Serving Size 1 (253g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning mix
Calories 385
Calories from Fat 142		(36%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 654mg		27%
Potassium 516mg		14%
Total Carbohydrate 42.6g		14%
	Dietary Fiber 1.7g	6%
	Sugars 23.9g
Protein 21.1g		42%
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January 8 - 14 (WW Core)

Gas Prices Are Killing Us!

Sweet Salsa Dump Chicken - OAMC

Recipe #107570 | 37 min | 7 min prep | add private note

⁽⁹⁷⁾ RATE IT NOW Print Recipe

By: Tish
Jan 4, 2005

The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

SERVES 4 -6 (change servings and units)

Ingredients

1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)

Directions

1
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
2
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
3
For freezing: Place all ingredients into a 1 Gallon freezer bag.
4
Lay flat in freezer.
5
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
6
Place the Bag on a refrigerator shelf to thaw.
7
Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

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Featured Reviews for This Recipe

From: John - Chef #1274429

On Nov 20, 2009

Very tasty as written. Tried this recipe using salmon instead of chicken. Also excellant.

0 people found this review helpful

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From: Smilyn

On Nov 14, 2009

This was really good. We made it as is with the exception of using breasts and cooking into a slow cooker. We made rice and canned low-sodium black beans to serve with dinner. We had butternut squash - diced it up, roasted it and served it with. It all went so well together... it seems like an odd combo but it really did go well. Thanks for the new addition to our rotation

0 people found this review helpful

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From: Tornado Ali

On Sep 12, 2005

This was really good, the flavor went throughout the entire piece of chicken, not just the skin. I dumped the bag into my crockpot and cooked on high for about 3 1/2 hours or so - it was just perfect. May I suggest throwing in some rice the last half hour of cooking to go with all that delicous sauce? Thanks for a great OAMC-to-crockpot recipe, Tish!

46 people found this review helpful

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From: Annacia

On Jan 5, 2005

Amazing, the family loves this. Thank you Trish, it's such a welcome change from the regular baked chicken. I served it with cornbread and cooked carrots as a veggie (carrots were all I had on hand at the time) and a green salad. It all came together beautifully!! Will use this again.

13 people found this review helpful

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