SALSA CHICKEN FOR TWO
2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (1/2 to 2/3 lb.)
1/2 cup chunky salsa
1 can (11 oz.) corn, red and green peppers, drained
1/2 cup lowfat shredded Cheddar cheese
tortilla chips (optional, to serve)
Preheat oven to 450 degrees 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 two packets.
Bake 18 to 22 minutes on a cookie sheet in oven or grill 10 to 12 minutes in covered grill. Sprinkle with cheese before serving.
If desired, serve Salsa Chicken over tortilla chips.
Servings:
Source: Reynolds Kitchens
2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (1/2 to 2/3 lb.)
1/2 cup chunky salsa
1 can (11 oz.) corn, red and green peppers, drained
1/2 cup lowfat shredded Cheddar cheese
tortilla chips (optional, to serve)
Preheat oven to 450 degrees 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 two packets.
Bake 18 to 22 minutes on a cookie sheet in oven or grill 10 to 12 minutes in covered grill. Sprinkle with cheese before serving.
If desired, serve Salsa Chicken over tortilla chips.
Servings:
Source: Reynolds Kitchens
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