Mexicana Chicken Bake

Mexicana Chicken Bake

* 4 boneless chicken breast patties (about 12 to 13 oz. total), frozen or refrigerated*
* 1/2 cup Taco Sauce - Medium
* 1/2 cup Salsa - Mild
* 1 tablespoon honey or brown sugar, plus
* 1 teaspoon honey or brown sugar
* 1 cup (4 oz.) 3 Cheese Southwestern Pepper Jack Blend

PREHEAT oven to 375° F.

COMBINE taco sauce, salsa and honey in small bowl. Place half of sauce mixture on bottom of ungreased 8-inch-square baking dish. Place patties on top of taco sauce mixture; top with remaining sauce mixture.

BAKE for 30 minutes or until chicken is hot. Top chicken with cheese. Bake for an additional 5 minutes or until cheese is melted.

  • Check refrigerated patties for doneness after 20 minutes of baking.