Simply Salsa Chicken Foil Dinner

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Simply Salsa Chicken Foil Dinner

Make this fun, all-in-one chicken dinner in the oven or on the grill for a quick, flavorful meal.  We used to call them Hobo Dinners.  Credit:  Pillsbury Recipes.

Ingredients

2      cups Progresso™ chicken broth (from 32-oz carton)

2      cups uncooked Minute™ instant white rice

1      cup frozen whole kernel sweet corn, thawed

1      medium red bell pepper, chopped

2      tablespoons butter, melted

1      teaspoon dried oregano leaves

4      boneless skinless chicken breasts (6 oz each)

1/2   teaspoon salt

1/4   teaspoon pepper

1      cup Old El Paso™ Thick ‘n Chunky hot salsa

1      cup shredded Colby-Monterey Jack cheese blend (4 oz)

 

Steps

Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.  If you don’t have heavy-duty foil, use 2 pieces of regular foil.

In medium bowl, mix chicken broth and instant rice; stir and let stand about 20 minutes or until most of liquid is absorbed. Stir in corn, bell pepper, melted butter and oregano.

Simply Salsa Chicken 1

Divide rice mixture evenly among foil pieces (about 1 1/4 cups on each piece). Place chicken breast on rice. Sprinkle salt and pepper evenly over chicken. Top each chicken breast with 1/4 cup salsa.

Simply Salsa Chicken 2

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill. Carefully fold back foil. Sprinkle each with 1/4 cup cheese; let stand about 5 minutes or until cheese is melted.

Simply Salsa Chicken 3

To make in oven: Place packs on cookie sheet. Bake at 375°F 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

 

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