Evening Star

I’ve taught piano lessons for more than two decades, weekdays between school and dinnertime. My own piano teacher had a wife who brought supper to him while he was teaching. I don’t have that luxury, so I treasure recipes like this. It requires only a handful of ingredients; very little preparation time, and when my last student leaves, dinner is served!

Chicken Picante

4 Boneless & Skinless Chicken Breasts

1 cup medium chunky salsa

1/4 cup Dijon

2 tablespoons fresh lime juice

Sour cream

Lime wedges

Preheat oven to 375F. Line a baking dish with foil. In bowl mix salsa, mustard and lime juice. Place frozen chicken breasts in pan. Top with salsa mixture. Cover with foil and bake for 40 minutes. Remove foil and continue cooking until center of the largest piece of chicken reaches 170 F, about 10-15 minutes. Serve topped with a dollop of sour cream and a lime wedge.