Picante Chicken

From Quick Cooking (July/Aug. 2001), page 31.

Prep: 5 min / Cook: 30 min.
Yield: 4 servings.

4 boneless skinless chicken breast halves (1 pound)
1 jar (16 ounces) picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice, optional

Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar, and mustard; pour over chicken. Bake, uncovered, at 400° for 30-35 minutes or until chicken juices run clear. Serve over rice if desired.

Notes:
- I'd recommend buying reduced-sodium salsa or mustard, if such a thing exists.
- Karen of the 365 Days of Slow-Cooking blog turned this into a crock pot recipe: cover and cook on low for 4-5 hours.  She also recommended eating it in tortillas as tacos.

Nutrition Facts:
1 serving (minus rice) = 209 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 1009 mg sodium, 19 g carbohydrate, trace fiber, 26 g protein.