During a chat with the best hair salon artist ever (she makes me feel beautiful), we discussed getting into “food ruts.” That is, always making the same thing over and over. Well, I’ve been digging into OLD cookbooks I have and looking for recipes to update and use.
Here’s a FAST weeknight dinner: Baked Chicken and Salsa – recipe updated from an old “Campbell’s Cookbook” sitting on my shelf. (Although I am a proponent of cooking from scratch, avoiding boxed foods, etc., these old cookbooks can provide a lot of inspiration!)
The photo is mine, but the dish presented is not. I took a picture of the chicken dish included in the cookbook. If you follow my recipe, your chicken will look a little different because I suggest using Newman’s Own Medium Salsa (salsa not as thick). Also, I recommend using boneless, skinless chicken thighs. I DO like chicken breasts, but thighs have more flavor and are smaller portions.
Mr. Gordon and I had this over Basmati rice and also with cheesy baked potatoes. Both sides were good with it, but we recommend the rice. Enjoy!
- 4 boneless, skinless chicken breast halves (but I use 6 to 8 boneless, skinless chicken thighs and prefer that)
- 1 and ½ cups Newman's Own Medium Salsa
- 3 tablespoons packed light brown sugar
- 1 tablespoon Dijon mustard - recommend the Maille brand
- One cup Basmati rice - cook rice based on instructions on bag (you'll need about a cup of water, too)
- Preheat oven to 400 degrees.
- Place chicken in shallow baking dish.
- In another bowl, mix salsa, brown sugar, and Dijon mustard.
- Pour over the chicken. I also "lift" the chicken so that the salsa mix gets under it, too.
- Bake at 400 degrees for 35 minutes. If chicken is still pink, cook longer. You might turn the chicken over during the baking, but you don't have to do so.
- Cook the rice while the chicken is baking.
- Serve chicken and salsa over rice.
- Fast meal and quite delicious!
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