Salsa chicken is a vintage recipe that's one for the quick and easy file. Chicken breast bakes in a sweet and tangy salsa based sauce that's made of just 3 ingredients.
Cut chicken breasts in half horizontally to make 2 pieces each
Rub a baking pan with olive oil.
Lay the 8 pieces of chicken breast in the pan.
Mix the picante, brown sugar, and spicy mustard together until smooth.
Pour over the chicken.
Bake 20 minutes until it reaches a temp of 160F.
Let sit on the counter for five to ten minutes so that the juices settle and the temperature continues to rise to 165F.
Video
Notes
Salsa chicken freezes well. I like to add the ingredients in meal sized portions to bags and vacuum seal them to use for later. I leave the chicken uncooked - then it's just a thaw, dump, and go!
Make this even easier! Grill the chicken ahead of time and bake for just 10 -15 minutes or until warmed through. The grilling gives it a nice smoky flavor.
I've made this recipe with pork chops, too. Delicious!
I think it's best served with rice.
Leftovers are delicious in warm, soft tortillas!
You can put it together up to 2 days ahead of time.
It will be fine tightly covered in the fridge for up to 3 days.