Main Dishes:

Speedy Salsa Chicken and Beans

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Quick, easy and very tasty

Ingredients

1 Reynolds oven bag, large size (14x20-inch)
1 tablespoon flour
1 jar (16 ounces) chunky salsa
2 teaspoons chili powder
2 cloves garlic, minced
1 can (15 ounces) black beans, drained
4 skinless, boneless chicken breast halves
1/2 cup shredded Monterey Jack cheese

Instructions

Preheat oven to 350 degrees. Shake flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan. Add salsa, chili powder and garlic to oven bag. Squeeze oven bag to blend in flour. Add beans and chicken to oven bag. Arrange ingredients in an even layer in oven bag. Close oven bag with nylon tie; cut six 1/2-inch slits in top. Bake until chicken is tender, 25 to 30 minutes. Open oven bag; sprinkle with cheese. Let stand until cheese is melted.

Betty Dresselhaus
Davenport