Baked Chicken and Salsa - Serve Over Basmati Rice
Cuisine: American Fare
Author: Tracy (based on Campbell's Recipe)
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Here's a FAST weeknight dinner: Baked Chicken and Salsa - recipe updated from an old "Campbell's Cookbook" sitting on my shelf.
Ingredients
  • 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)
Instructions
  1. Preheat oven to 400 degrees.
  2. Place chicken in shallow baking dish.
  3. In another bowl, mix salsa, brown sugar, and Dijon mustard.
  4. Pour over the chicken. I also "lift" the chicken so that the salsa mix gets under it, too.
  5. 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.
  6. Cook the rice while the chicken is baking.
  7. Serve chicken and salsa over rice.
  8. Fast meal and quite delicious!
Recipe by Garden, Cook, Eat, Repeat at https://gardencookeatrepeat.com/blog/chicken-and-salsa/