Short cut salsa chicken

Yield: 4 Servings

Measure Ingredient
1 \N Reynolds Oven Bag, large size (14\"x20\")
2 tablespoons Flour
16 ounces Jar mild chunky-style salsa
4 \N Skinless, bone-in chicken breast halves
1 medium Green bell pepper, cut in rings

FORMATTED BY TRISH MCKENNA

Preheat oven to 350 degrees F.

Shake flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

Add salsa to oven bag. Squeeze oven bag to blend in flour. Add chicken to oven bag. Turn oven bag to coat chicken with sauce.

Arrange chicken in an even layer in oven bag. Place pepper rings over chicken.

Close oven bag with nylon tie; cut six ½-inch slits in top.

Bake until chicken is tender, 35 to 40 minutes.

No nutritional information available.

FROM: Reynolds Metals recipe folder. Formatted to MM by Trish McKenna, 5/19/96.

Similar recipes