Instructions:

Shortcut Salsa Chicken

Source: Pat and Betty's No Fuss Cooking

1 Reynolds Oven Bag, Large Size
2 tablespoons flour
1 (16 ounce) jar chunky style salsa
4 skinless, boneless chicken breast halves
1 medium green bell pepper, cut into rings
Flour tortillas or tortilla chips

Preheat oven to 350 degrees F.

Shake flour in Reynolds Oven Bag; place in 13 x 9 x 2-inch baking pan.

Add salsa to oven bag. Squeeze bag to blend in flour. Add chicken to bag; turn bag to coat chicken with sauce. Arrange chicken in an even layer in bag. Place pepper rings over chicken.

Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

Bake 25 to 30 minutes until chicken is tender and meat thermometer reads 170 degrees F.

Serve with flour tortillas or tortilla chips.

Makes 4 servings.