Short Cut Salsa Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low fat, Misc, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Reynolds Oven Bag, large | |
| size 14"x20" | ||
| 2 | T | Flour |
| 16 | oz | Jar mild chunky-style salsa |
| 4 | Skinless, bone-in chicken | |
| breast halves | ||
| 1 | Green bell pepper, cut in | |
| rings |
INSTRUCTIONS
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 1/2-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. Posted to MM-Recipes Digest V3 #223 Date: Sat, 17 Aug 1996 07:31:05 PST From: jlewis1@juno.com (Julie L. Lewis)
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 298
Calories From Fat: 83
Total Fat: 9.3g
Cholesterol: 73.1mg
Sodium: 1453.2mg
Potassium: 816.4mg
Carbohydrates: 19g
Fiber: 2.7g
Sugar: 4.8g
Protein: 34.3g