This chicken recipe is actually from my mom. It’s one of the staple recipes that I cooked through graduate school. It’s so quick and easy to prepare. It is pretty spicy, but you can tone it down by choosing ‘mild’ sauce instead of one of the hotter ones. The key ingredient is Pace Picante Sauce.
1/2 – 1 jar of Pace Picante Sauce (I use medium)
1/4 cup spicy brown mustard
2-3 tbsp BBQ sauce (or you can use brown sugar – I believe that’s what my mom uses)
I put 4 chicken tenders in an 8×8 pan. I pour the Picante sauce over the chicken, then the mustard, then the BBQ sauce and combine it all in the 8×8 pan. I like to cook it that way because then you end up with some bites that are sweeter and some bites that are spicier…but you can mix the ingredients in a separate bowl if you wish.
Yes…the chicken is under there. But you want to smother it 🙂
Put this in the oven at 350 for ~30 minutes or until chicken is cooked through.
I like to serve with fried corn and homemade corn tortillas (see https://rachelsrecipediaries.wordpress.com/2012/10/24/chicken-soup-with-homemade-tortillas/)
I take a few spoonfuls of the sauce from the chicken and combine with the corn to give it a little kick.