These sweet and tangy chicken breasts are sure to please the whole family, and they’re a cinch to make.
3-4 chicken breasts
1/2 cup salsa
1/4 cup honey
1/8 cup soy sauce
1/8 cup orange juice
1 tbsp dijon mustard
1 tsp olive oil
1 tsp ginger
1 clove garlic, crushed
1 tablespoon cornstarch
Arrange chicken breasts in a single layer in a baking dish. In a small bowl, mix together salsa, honey, soy sauce, orange juice, mustard, oil, garlic and ginger. Pour over chicken and turn them to coat both sides.
Bake covered at 400F for 40 minutes. Mix cornstarch with 2 tbsp of water. As soon as chicken is out of the oven, move the chicken aside and pour cornstarch mixture into the sauce. Stir until sauce has thickened. Coat chicken with sauce and serve.
I’ve discovered that my kids (and husband) like chicken best when served in a sweet sauce. Their favourites are Lord of the Breasts and Sticky Chicky from Eat, Shrink and Be Merry, and this one is a similar idea. It’s also based on a recipe from the Podleski sisters, called the Thigh’s the Limit, but with a few minor changes. They enjoyed this one just as much if not more. It was pretty easy for me to put together too, so I’m sure we’ll be making this one again.
-Recipe adapted from Looneyspoons
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
