Ingredients:
• 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
Preparation:
Preheat your oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray. Arrange the chicken thighs in a single layer in the pan. If using chicken breasts, chop them in half to fit in the pan if required.
In a medium mixing bowl, combine the peanut sauce, salsa, and basil leaves. Pour sauce evenly over chicken, making sure all pieces are fully covered. Bake for 40 to 45 minutes for the thighs and 35 to 40 minutes for the breasts, or until the chicken is no longer pink in the center and the sauce is bubbling.
To serve, place the chicken on a serving plate and drizzle with the remaining sauce from the pan. Serve with chicken broth-cooked brown rice.
This recipe serves 6 people.