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Ingredients
- 1-1/2 cups salsa
- 2/3 cup honey
- 1/2 cup orange juice
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup Dijon Mustard
- 4 Tsps. olive oil
- 1/2 Tsp. ground ginger
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1-1/2 Tsps. cornstarch
- 2 Tsps. cold water
Details
Servings 6
Preparation
Step 1
1. In a small bowl, combine 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 the remaining marinade.
2. 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.
3. Bake, uncovered, at 375 degrees for 20-25 minutes or until a meat thermometer reads 17 degrees. remove chicken and keep warm.
4. 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.
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