Mesquite Chicken With Salsa for Tobey
2 tablespoons butter, melted
1/4 cup mesquite cooking sauce and marinade, or hickory-flavored barbecue sauce
4 split chicken breasts, skinned
1/2 cup ORTEGA Salsa - Homestyle Recipe (Mild)
1 container (8-oz.) sour cream
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Stir together butter and mesquite sauce in small bowl. Brush butter mixture over chicken.
Place chicken on grill over drip pan. Grill, turning and basting occasionally with butter mixture, until chicken is no longer pink (20 to 25 minutes).
To serve, spoon salsa over chicken; dollop with sour cream, if desired.
Serving Size: 1/4 of a recipe
Servings per Recipe: 4
Amount per serving
Calories 340
Calories from Fat 170
%Daily Value
Total Fat 19 g 29 %
Saturated Fat 11 g 53 %
Cholesterol 125 mg 42 %
Sodium 690 mg 29 %
Carbohydrates 9 g 3 %
Dietary Fiber 1 g 2 %
Sugars 6 g
Protein 35 g
Vitamin A 15 %
Vitamin C 10 %
Calcium 10 %
Iron 6 %
******To make this recipe lower in fat, use fat free sour cream and cut the butter amount in half.
