Ingredients Jump to Instructions ↓

  1. 1-1/2 cups salsa

  2. 2/3 cup honey

  3. 1/2 cup orange juice

  4. 1/2 cup reduced-sodium soy sauce

  5. 1/4 cup Dijon mustard

  6. 4 teaspoons olive oil

  7. 1/2 teaspoon ground ginger

  8. 6 boneless skinless chicken breast halves (4 ounces each )

  9. 1-1/2 teaspoons cornstarch

  10. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken. Place the chicken in an 11-in. x 7-in. baking dish coated with cooking spray; top with reserved marinade. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 179° Remove chicken and keep warm. In a small saucepan, combine cornstarch and cold water until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.


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