SWEET & SOUR CHICKEN
2 sheets (12x18-inches each) Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (.5 to .67 lb.)
1/2 teaspoon seasoned salt
2/3 cup instant rice
1 (8 oz.) can pineapple chunks, undrained
1 small green bell pepper, cubed
1/2 cup sweet and sour sauce
4 ice cubes
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; sprinkle with seasoned salt. Arrange rice around chicken. Top with pineapple chunks with juice and green pepper. Spoon sweet and sour sauce over ingredients. Top with ice cubes.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 20 to 22 minutes on a cookie sheet in oven or grill 10 to 12 minutes in covered grill.
Servings:
Source: Reynolds Kitchens
2 sheets (12x18-inches each) Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (.5 to .67 lb.)
1/2 teaspoon seasoned salt
2/3 cup instant rice
1 (8 oz.) can pineapple chunks, undrained
1 small green bell pepper, cubed
1/2 cup sweet and sour sauce
4 ice cubes
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; sprinkle with seasoned salt. Arrange rice around chicken. Top with pineapple chunks with juice and green pepper. Spoon sweet and sour sauce over ingredients. Top with ice cubes.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 20 to 22 minutes on a cookie sheet in oven or grill 10 to 12 minutes in covered grill.
Servings:
Source: Reynolds Kitchens
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