Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
- 6 boneless, skinless chicken breasts
- 2 cups salsa
- 1/3 cup brown sugar
- 2 tablespoons honey Dijon mustard
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I halved the recipe, used 1/2 picante and 1/2 drained chopped canned tomatoes (for my little person), and Dijon mustard with a teaspoon of honey. My chicken must have been really juicy because the sauce was watery, so I put the chicken and tomato bits aside and used the juice to cook rice in with a little chicken bouillon. Added shredded cheddar to melt and delicious.
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