Combine juice, picante sauce and mustard. Add Chicken turning to coat with mixture. Cover and marinate for 30 minutes or longer. Melt butter in skillet over med-high heat until foamy. Drain chicken, reserving mixture. Add chicken to skillet and brown. Remove chicken to casserole dish.
In same pan add reserved mixture and cook for 5 minutes. Pour over chicken. Bake for 30 minutes at 350 covered with foil.
Very easy dish. Make with Mexican Rice.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 6|
|Calories from Fat: 68 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 147mg||45 %|
|Sodium 574.3mg||20 %|
|Potassium 633.5mg||17 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.3g|
|Protein 55.4g||79 %|
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Calories per serving: 313
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