Quick, easy, and authentically New Mexico this light and tasty southwestern take on chicken cacciatore will please, wow, and be repeated often.
1 1/2 lbs. boneless chicken breasts
1 Jar Jilli Pepper Red Chile Pineapple Salsa
1/2 cup flour
1 cup fresh mushrooms
Wash chicken breasts and pat dry. Rub with flour and brown in a skillet. Place chicken in a flat 2-quart casserole dish. Top with mushrooms, then pour the jar of Jilli Pepper Red Chile Pineapple Salsa over the top. Cover and bake at low heat (300º) until chicken is tender, approximately 1 hour. Serve with pasta and fresh bread.