Sweet and Salsa Chicken

Ingredients

• Dry taco seasoning mix

  Campbell soup company, pace

  2 ¹⁄₁₆ tbsp or 5g

• Apricot jam

  Includes preserves

  ½ cup or 160g

• Salsa

  Sauce, ready-to-serve

  1 ½ cup or 389g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

Directions

1. For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Recipe works with any type of chicken pieces. Feel free to use more apricot jam, as the original recipe calls for a little more, but the actual calories are lower because you probably won't eat all of the jam.
2. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
3. For freezing: Place all ingredients into a 1 Gallon freezer bag.
4. Lay flat in freezer.
5. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
6. Place the Bag on a refrigerator shelf to thaw.
7. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).