SHORTCUT SALSA CHICKEN

Shortcut Salsa Chicken image

Provided by looneytunesfan

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

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1 large reynolds oven cooking bag
2 tablespoons flour
1 (16 ounce) jar chunky salsa
4 boneless skinless chicken breast halves (1 to 1 1/4 pounds)
1 medium green bell pepper, cut in rings
flour tortillas or tortilla chips

Steps:

PREHEAT oven to 350°F.
SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
ADD salsa to oven bag. Squeeze bag to blend in flour. Add chicken to bag; turn bag to coat chicken with sauce. Arrange chicken in an even layer in bag. Place pepper rings over chicken.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
BAKE 30 to 35 minutes until chicken is tender and meat thermometer reads 170°F Serve with flour tortillas or tortilla chips.

Nutrition Facts : Calories 180.6, Fat 1.7, SaturatedFat 0.5, Cholesterol 68.4, Sodium 758.1, Carbohydrate 11.5, Fiber 2.4, Sugar 4.2, Protein 29.6