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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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âMy family loves this saucy Southwestern-style chicken, and it fits well within my sensible meal plan,â Joanne Watters from Cobourg, Ontario shares. âAdd fresh pasta and a tossed salad, and a satisfying dinner is served!â 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.
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