- 4 breasts of chicken (or the tenderloin equivalent)
- 1 tablespoon taco seasoning mix
- 1 cup peach salsa, homemade or purchased
- 3 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
Preheat oven to 375 degrees F and lightly grease a 13x9-inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts (you can dump the seasoning and chicken into a bag for a more thorough coating, if you want).
Place the chicken into the prepared dish.
In a bowl, combine the salsa, brown sugar, vinegar, and mustard and pour over the chicken.
Bake for 25-35 minutes (less for tenderloins), or until the internal temperature is 160 degrees F.
Shred for use in enchiladas, if desired! read more words!
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