Sweet Salsa Chicken Recipe

4.5 5 7
Sweet Salsa Chicken Recipe
Sweet Salsa Chicken Recipe photo by Taste of Home
Publisher Photo

Sweet Salsa Chicken Recipe

Read Reviews
4.5 5 7
Publisher Photo
“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!”
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 20 min.

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

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.
Drain and discard marinade from chicken. Place the chicken in an 11x7-in. baking dish coated with cooking spray; top with reserved marinade.
Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 179° Remove chicken and keep warm.
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.
Originally published as Sweet Salsa Chicken in Taste of Home October/November 2005, p61

Nutritional Facts

4 ounce-weight: 251 calories, 5g fat (1g saturated fat), 63mg cholesterol, 1039mg sodium, 25g carbohydrate (21g sugars, 2g fiber), 24g protein.

  • 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
  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 11x7-in. baking dish coated with cooking spray; top with reserved marinade.
  3. Bake, uncovered, at 375° for 20-25 minutes or until a 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.
Originally published as Sweet Salsa Chicken in Taste of Home October/November 2005, p61

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Reviews forSweet Salsa Chicken

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MY REVIEW
ejt325 User ID: 4790999 225281
Reviewed Apr. 22, 2015

"Was not a fan of this one."

MY REVIEW
katlaydee3 User ID: 3741999 63238
Reviewed Dec. 11, 2013

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

MY REVIEW
Joscy User ID: 2694585 110921
Reviewed May. 15, 2013

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

MY REVIEW
hotpopper User ID: 6520747 141422
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
s_pants User ID: 174050 142350
Reviewed Sep. 25, 2010

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

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