HOT AND SPICY CHICKEN CON QUESO

4 sheets (12x18-inches each) Reynolds Wrap Release Non-Stick Foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds)
2 cans (15 1/2 oz. each) black beans, drained
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup mild con queso cheese sauce
1/2 cup medium chunky salsa
Coarsely crushed tortilla chips (to serve)

Preheat oven to 450 degrees F or grill to medium-high.

Cut chicken into bite-sized pieces. Combine chicken with remaining ingredients except tortilla chips.

Center one-fourth of chicken mixture on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. 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 10 to 12 minutes in covered grill. Serve over tortilla chips.

Servings: 4
Source: Reynolds Kitchens