Honey Salsa Chicken
Sweet honey, punchy salsa, and tangy mustard fall into perfect place as a sauce for baking chicken. This is a definite family favorite with both children and adults. Try over rice one night and shred leftovers for burritos or fajitas the next.
- 4 boneless skinless chicken breasts, sliced lengthwise in thirds. ( If you prefer, you can cut it in large chunks rather than in strips.)
- 1 cup flour
- 1 1/2 teaspoons salt
- 1 3/4 cups good-quality salsa. (You can ramp up the heat by choosing the heat of salsa you like. We use a mild salsa and pass hot sauce for those who like to burn a little.)
- 1/4 cup prepared mustard
- 1/4 cup honey
- 1 tablespoon packed brown sugar
This can be prepared to this point a day or morning ahead, covered and refrigerated, and popped into the oven uncovered, 45 min before serving.
Optional serving garnishes:
- Fat free sour cream
- Sliced avocado
Preheat oven to 350.
Spray a 9x13-inch baking dish with cooking spray.
In small bowl mix flour and salt. Dredge chicken pieces in flour mixture to coat completely. Discard remaining flour mixture.
In medium bowl mix salsa, mustard, brown sugar, and honey.
Arrange chicken breasts in bottom of baking dish and pour salsa mixture over.
Bake 45 minutes or until cooked through.
Serve chicken topped with pan sauce over rice with what garnishes you prefer.
Because some of my family likes lots of sauce, I sometimes increase the sauce portion of the recipe by 1/2. Because it's a healthier option, rather than serving this with white rice, I frequently substitute brown basmati rice. It's a little milder than regular brown rice.