Corn & Salsa Chicken Packets

CORN & SALSA CHICKEN PACKETS

This recipe is taken from www.reynoldspkg.com/reynoldskitchens
4 sheets (12 by 18 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1 cup chunky salsa
1 can (15 1/4 oz.) whole kernel corn, drained OR 1 package (10 oz.) frozen whole kernel corn
1 cup shredded Cheddar cheese

Preheat panggangan to 450°F or grill to medium-high.

Center one chicken breast half on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Spoon salsa over chicken. Top with corn.

Bring up foil sides. Double fold top & 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 panggangan or grill 12 to 15 minutes in covered grill.

Sprinkle with cheese before serving.


Makes 4 servings.

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