Shortcut Salsa Chicken
- 1 large reynolds oven cooking bag
- 2 tablespoons flour
- 1 (16 ounce) jar chunky salsa
- 4 boneless skinless chicken breast halves (1 to 1 1/4 pounds)
- 1 medium green bell pepper, cut in rings
- flour tortillas or tortilla chips
- PREHEAT oven to 350u0b0F.
- SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
- ADD salsa to oven bag. Squeeze bag to blend in flour. Add chicken to bag; turn bag to coat chicken with sauce. Arrange chicken in an even layer in bag. Place pepper rings over chicken.
- CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- BAKE 30 to 35 minutes until chicken is tender and meat thermometer reads 170u0b0F Serve with flour tortillas or tortilla chips.
reynolds oven cooking bag, flour, chunky salsa, chicken breast halves, green bell pepper, flour tortillas
Taken from www.food.com/recipe/shortcut-salsa-chicken-161732 (may not work)