Southwestern Chicken with Corn and Peppers:
Serves 4

4 skinless chicken breast halves
Southwestern Rub (to follow)
2 tablespoons butter
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 cup frozen corn, thawed
2 (14x12 inch) sheets heavy-duty aluminum foil

Wash and pat dry the chicken breasts. Coat well with the rub and place on one sheet of foil.

Saute the peppers and corn in the butter in a small skillet. Spoon over the chicken. Top with second sheet of foil and fold the edges over three times to seal the foil packet.

Rotate in the flat standard basket for 30 minutes or until cooked through........

Southwestern Rub:
makes 1/2 cup
1/4 cup paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1 1/2 teaspoons salt
2 cloves garlic, minced
3 tablespoons olive oil

Combine all ingredients together in a small bowl to form a paste. Use with pork or chicken....

Recipe from Rotisserie and BBQ Ron Popeil.............