

In my usual first-Tuesday-of-the-month rush last week, I ended up creating a dish that had “single male” written all over it. Like my honey baked chicken, this one has just three ingredients and is incredibly easy.
After sitting in hot, sticky rush hour traffic for longer than expected on a Tuesday evening, I arrived home, stomach growling, to a relatively empty refrigerator. Luckily I had just bought a bag of frozen chicken breasts (I’m testing these and comparing them to buying fresh and freezing). Among the few items in my fridge: One lone nectarine ripening in the fruit bin and a 1/4 full jar of Newman’s Own Mango Salsa. My wheels started turning. In my opinion the salsa didn’t go all that well with chips, but perhaps it would compliment a chicken breast!
Tip: Don’t limit ingredients to what they’re “supposed” to be used for. Get creative!
Here’s what I came up with:
Recipe: Mango Salsa Chicken
Serves one
1 chicken breast, fresh or frozen
1 nectarine or peach, pitted and sliced
1/4 cup mango or peach-mango salsa, divided
If chicken is frozen, thaw it in a bowl of hot water. Preheat oven to 425 degrees.
Coat bottom of a small dutch oven with a thin layer oil, lay chicken in center, and cover with half of salsa. Flip chicken and cover other side. Arrange nectarine slices around chicken. Bake for 30 to 40 minutes. Check chicken with a knife after 30 minutes and bake until juice runs clear.