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Salsa Chicken 3 Ww Points

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Ingredients

Adjust Servings:
4 (6 ounce) boneless skinless chicken breast halves
3/4 cup salsa
1/2 cup sliced green onion
1/4 cup grated parmesan cheese

Nutritional information

238
Calories
56 g
Calories From Fat
6.3 g
Total Fat
2.1 g
Saturated Fat
114.4 mg
Cholesterol
586.2 mg
Sodium
4.2 g
Carbs
1.1 g
Dietary Fiber
1.8 g
Sugars
39.5 g
Protein
237g
Serving Size

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Salsa Chicken 3 Ww Points

Features:
    Cuisine:

    Excellent recipe, very tasty and super easy. I sprinkled the chicken breasts with salt and pepper and some mixed, dried herbs before adding the salsa. Cooking time turned out correct, as long as the breasts were thawed.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Salsa Chicken (3 Ww Points), from 3 fat chicks 3 WW points, Excellent recipe, very tasty and super easy I sprinkled the chicken breasts with salt and pepper and some mixed, dried herbs before adding the salsa Cooking time turned out correct, as long as the breasts were thawed , BF and kids loved it! I loved it too – easy and delicious! After reading the reviews I crushed tortilla chips and lined my 13×9 pan with the chips, placing the chicken on top of the chips Topped the boneless, skinless thighs with Kirkland Salsa (from Costco) Its pretty thick and has a little kick to it Sprinkled parm cheese on top, covered and cooked 30min, then uncovered for 10min longer I was skeptical about the chips but they softened and added a corn tortilla flavor without the hassle of stuffing tortillas! The house smelled great and we had a winner winner chicken dinner Thank you!


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    Steps

    1
    Done

    Preheat Oven to 350*f.

    2
    Done

    Place Chicken in an 11 7-Inch Baking Dish Coated With Cooking Spray. Spoon Salsa Evenly Over Chicken; Top With Green Onions. Sprinkle With Cheese.

    3
    Done

    Cover and Bake For 30 Minutes.

    4
    Done

    Uncover and Bake an Additional 10 Minutes or Until Chicken Is Done.

    5
    Done

    Serve With Hot Cooked Rice or Baked Potatoes.

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    Matthew Brooks

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