12 boneless, skinless chicken thighs or
6 boneless, skinless chicken breasts (about 2-1/4 lbs/ 1 kg)
¾ cup bottled light peanut sauce( I use the PC brand)
½ cup of hot salsa
¼ cup chopped fresh basil leaves
Directions:
• Preheat oven to 400*F. Spray a 9 x 13 baking pan with cooking spray. Arrange chicken thighs in pan in a single layer. If you’re using chicken breasts cut them in half to make them fit in pan if necessary.
• Combine peanut sauce, salsa, and basil leaves in a medium bowl. Pour sauce evenly over chicken and make sure all pieces are well coated with the sauce. Bake, uncovered, for 40 to 45 minutes for thighs and 35 to 40 minutes for breasts, or until chicken is no longer pink in the center and sauce is bubbly.
• To serve, arrange chicken on a serving platter and pour the extra sauce from pan over chicken. Serve with brown rice cooked in chicken broth.
Makes 6 servings
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