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