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Sweet Salsa Chicken Recipe

Sweet Salsa Chicken Recipe

“My family loves this saucy Southwestern-style chicken, and it fits well within my sensible meal plan,” Joanne Watters from Cobourg, Ontario shares. “Add fresh pasta and a tossed salad, and a satisfying dinner is served!”
TOTAL TIME: Prep: 20 min. + marinating Bake: 20 min. YIELD:6 servings

Ingredients

  • 1-1/2 cups salsa
  • 2/3 cup honey
  • 1/2 cup orange juice
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup Dijon mustard
  • 4 teaspoons olive oil
  • 1/2 teaspoon ground ginger
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/2 teaspoons cornstarch
  • 2 tablespoons cold water

Directions

  • 1. In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
  • 2. Drain and discard marinade from chicken. Place the chicken in an 11-in. x 7-in. baking dish coated with cooking spray; top with reserved marinade.
  • 3. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 179° Remove chicken and keep warm.
  • 4. In a small saucepan, combine cornstarch and cold water until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.

Nutritional Facts

1 chicken breast half with 1/4 cup sauce equals 251 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 1,039 mg sodium, 25 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 fruit.

Reviews for Sweet Salsa Chicken

Sort By :
MY REVIEW
Reviewed Apr. 22, 2015

"Was not a fan of this one."

MY REVIEW
Reviewed Dec. 11, 2013

"Delicious chicken! I served it with spinach, rice pilaf and crescent rolls."

MY REVIEW
Reviewed May. 15, 2013

"Adding to our list of *favorites*. Thank you for sharing! K."

MY REVIEW
Reviewed Sep. 10, 2012

"This was sooo good. I added the chicken to all the marinade....then poured all of it on top the meat in the pan. After the chicken was done, poured the liquid into a saucepan and thickened it with a bit of cornstarch. This way had plenty of good juicy sauce to go over rice too!!!"

MY REVIEW
Reviewed Sep. 25, 2010

"Very good and extremely easy to make. My 17 month old loved it!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.