I’ve seen this recipe in a variety of incarnations on the internet, so I decided to give the simpler low-calorie version a try. I used Pace garden vegetable salsa, but you can really use any type of salsa you choose.
The original recipe said to cook the chicken for 20 minutes, but my Foster Farms chicken breasts were pretty meaty, so it took about 40 minutes for them to cook all the way through. If you use thinner breasts, you might want to start checking it at 20 minutes, just so you don’t overcook the chicken.
The result is a tasty and very easy dish. I saw a crock pot version of this recipe on the internet, but that method seems unnecessary as it doesn’t really take that long to bake in a conventional oven. I also saw one version smothered with cheese, which to be honest, I think would take away from the flavor profile. Plus it just adds more calories and sodium.
The sodium in this recipe is a bit higher than I like, but I paired up the chicken with rice and veggies, so there wasn’t any other sodium in the meal. If you need to really reduce the sodium, then I suggest making your own salsa.
Give it a try — there’s lots of room for customization here.
1 1/2 C salsa
3 T brown sugar
1 T Dijon mustard
1 pound skinless, boneless chicken breasts
Place chicken in a two-quart shallow baking dish
Mix salsa, brown sugar and mustard.
Pour sauce over chicken.
Bake at 350 for 25-35 minutes, until done.
Sodium: 833 mg.