This recipe is so versatile. It can be cooked right away or dump it in a freezer bag and freeze it before cooking. It may be put in the crockpot to cook on Low for 8 hours or it may cook in the oven. Everyone in the family enjoyed this recipe. I poured it over rice but pasta or spaghetti can also be used.
4 boneless, skinless chicken breast halves
16 oz. jar picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice
Place chicken in a greased shallow 2 quart baking dish. In a small bowl, combine the picante sauce, brown sugar, and mustard; pour over chicken. Bake, uncovered, at 400 degrees F for 30-35 minutes or until chicken juices run clear. Serve over rice.
*Note: After removing dish from the oven I sprinkled the top with shredded cheddar cheese. It turned out wonderful!