Salsa Chicken

Salsa Chicken


INGREDIENTS

   DIRECTIONS

  • 1 Reynolds® Oven Bag, Large Size 

  • 2 tablespoons flour

  • 1 jar (16 oz.) chunky

    • style 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
   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.
Number of Servings: 4

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Nutritional Information: (Per Serving)
calories354
grams fat6
milligrams cholesterol83
milligrams sodium1110
grams carbohydrates36
grams protein38


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