Who says tasty can't be simple? Try our quick and easy Texas Two Step Chicken made with Who says tasty can't be simple? Try our quick and easy Texas Two Step Chicken made with Pace® Medium Chunky Salsa. With just four ingredients and minimal prep time, this delicious recipe comes together in just 36 minutes or less!
- Total time:
36 minutes
- Servings:
24
|
Ingredient |
Weight |
Measure |
|---|
|
boneless, skinless chicken breast , 4 ounce each |
wtf
weight_quantity
6.
lb. |
24 ea. |
|
oil |
wtf
weight_quantity
|
0.25 cup |
|
salt and pepper |
wtf
weight_quantity
|
0 as needed |
|
Pace® Chunky Salsa- Medium |
wtf
weight_quantity
|
1.5 qt. |
|
brown sugar , packed |
wtf
weight_quantity
|
0.75 cup |
|
Dijon-style mustard |
wtf
weight_quantity
|
0.33 cup |
|
cooked white rice |
wtf
weight_quantity
|
3 qt. |
|
green onion , chopped |
wtf
weight_quantity
|
0 as needed |
1. Preheat oven to 400°F. Place chicken in large bowl. Add oil and season salt and pepper. Toss to coat. Grill or pan sear chicken 2 to 3 minutes per side until browned.
2. Place chicken in a full-size steam table pan.
3. Whisk together salsa, brown sugar and mustard. Pour salsa mixture over chicken. Cover with foil.
4. Bake for 20 minutes. Remove foil. Bake 10 to 12 minutes more until internal temperature is 165° F or higher for 15 seconds. CCP: Hold at 140°F. or higher.
5. Serve chicken over rice and sprinkle with green onions.
Who says tasty can't be simple? Try our quick and easy Texas Two Step Chicken made with Who says tasty can't be simple? Try our quick and easy Texas Two Step Chicken made with Pace® Medium Chunky Salsa. With just four ingredients and minimal prep time, this delicious recipe comes together in just 36 minutes or less!
-
Total time:
36 minutes
-
Servings:
24
|
Ingredient |
Weight |
Measure |
|---|
|
boneless, skinless chicken breast , 4 ounce each |
6.0
lb. |
24 ea. |
|
oil | |
0.25 cup |
|
salt and pepper | |
0 as needed |
|
Pace® Chunky Salsa- Medium | |
1.5 qt. |
|
brown sugar , packed | |
0.75 cup |
|
Dijon-style mustard | |
0.33 cup |
|
cooked white rice | |
3 qt. |
|
green onion , chopped | |
0 as needed |
1. Preheat oven to 400°F. Place chicken in large bowl. Add oil and season salt and pepper. Toss to coat. Grill or pan sear chicken 2 to 3 minutes per side until browned.
2. Place chicken in a full-size steam table pan.
3. Whisk together salsa, brown sugar and mustard. Pour salsa mixture over chicken. Cover with foil.
4. Bake for 20 minutes. Remove foil. Bake 10 to 12 minutes more until internal temperature is 165° F or higher for 15 seconds. CCP: Hold at 140°F. or higher.
5. Serve chicken over rice and sprinkle with green onions.
