Corn & Salsa Chicken Packets
Source of Recipe
Marla
List of Ingredients
Corn & Salsa Chicken Packets
4 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1 cup chunky salsa
1 can (15 1/4 oz.) whole kernel corn, drained OR 1 package (10 oz.) frozen whole kernel corn
1 cup shredded Cheddar cheeseRecipe
PREHEAT oven to 450°F or grill to medium-high.
CENTER one chicken breast half on each sheet of Reynolds Wrap
Everyday Heavy Duty Aluminum Foil. Spoon salsa over chicken. Top
with corn.
BRING up foil sides. Double fold top and ends to seal packet,
leaving room for heat circulation inside. Repeat to make four
packets.
BAKE 18 to 22 minutes on a cookie sheet in oven OR
GRILL 12 to 15 minutes in covered grill.
SPRINKLE with cheese before serving.
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