Corn And Salsa Chicken Packets
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 4 | Skinless boneless chicken | |
| breast halves | ||
| 1/2 | c | Thick and chunky salsa |
| 2 | c | Frozen or canned corn |
| drained | ||
| 1/2 | c | Fresh tomatoes, chopped |
| 1 | c | Cheddar cheese, shredded |
| 4 | Sheets Reynolds Wrap heavy | |
| duty aluminum foil | ||
| 12×18 | ||
| inches each |
INSTRUCTIONS
Preheat oven to 450 degrees. Center chicken breast half on each foil sheet. Spoon salsa evenly over chicken. Top with vegetables. Wrap and seal foil to form four packets. Bake for 18 to 22 minutes on a cookie sheet in the oven. To serve, spoon vegetables and sauce over chicken. Sprinkle with cheese. Recipe by: Reynolds Wrap Aluminum Foil Posted to recipelu-digest Volume 01 Number 500 by PLK1028 <PLK1028@aol.com> on Jan 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1133
Calories From Fat: 932
Total Fat: 105.4g
Cholesterol: 116.4mg
Sodium: 2047.4mg
Potassium: 767.9mg
Carbohydrates: 8g
Fiber: 2.9g
Sugar: 3g
Protein: 41.2g