I love simple recipes that pack a very flavorful punch. If I’m looking at a new recipe and it has more than 20 steps or ingredients, I’m out-a-there. I have a small number of things for which I’m willing to go the extra mile, but those are few and far between.
This recipe is from a co-worker. We used to have a game we played, “my recipe is better and easier than yours”. There’s nothing more rewarding than trying something and having everyone at the dinner table start nodding and licking their lips. The only thing better is the question, “When are you making this again?”
Back in the olden days, like before cable, I used to make a lot of Spanish rice. When the sauce from the baked chicken combines with the rice, it is mildly reminiscent of that. It’s funny how things fall out of popularity. Even I haven’t made Spanish rice in years. Maybe this will cause a resurgence. And for those of you who haven’t heard of Spanish rice, I’ll get back to you with a recipe for that. A bit of chopped cilantro really adds to the flavor and appearance. If you don’t like cilantro (what’s wrong with you?), I mean, you can use parsley. You get the same look and I love the taste of parsley as well. And, the green adds a nice pop of color as do the black sesame seeds I’m loving.
1 ½ cups salsa
3 tablespoons packed brown sugar
1 tablespoon Dijon mustard
4 boneless, skinless chicken breasts
Place chicken in baking dish. Combine salsa, sugar and mustard. Pour mixture over chicken. Bake at 400 degrees for approximately 30 to 40 minutes depending on size of chicken pieces. Serve over rice.
* From the Recipe Box:
I love this recipe. It is super simple, yet tastes like you spent some time on it. I usually use Pace medium salsa, but any salsa will work. The medium adds a little spice punch. If there is any chicken left, it makes a great taco.
and remember what Abraham Lincoln said: It’s better to remain silent and be thought a fool than to open one’s mouth and remove all doubt. Big kiss, Lynn