2 tbsp. flour
1 jar (16 oz.) mild chunky style salsa
4 boneless, skinless chicken breast halves
1 med. green pepper, cut into rings
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| SALSA CHICKEN WITH PEPPERS | ||||
| Yields 4 | ||||
| 1 Reynold's Oven Bag, large size (14 x 20) 2 tbsp. flour 1 jar (16 oz.) mild chunky style salsa 4 boneless, skinless chicken breast halves 1 med. green pepper, cut into rings |
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| Preheat oven to 350. Shake flour in Reynolds Oven Bag; place in 13 x 9 x 2-in. baking pan. Add salsa to bag. Squeeze bag to blend ingredients. Add chicken to bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer. Place pepper rings over chicken. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until chicken is tender, 35-40 minutes. To serve, stir sauce; spoon over chicken. | ||||