Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15.25 oz) can whole kernel corn, drained | ||
| ¼ c. chopped green bell pepper | ||
| ¼ c. sliced ripe olives | ||
| 2 c. coarsely crushed tortilla chips | ||
| 1 c. chunky salsa, divided | ||
| 4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds) | ||
| 1 tsp. onion salt | ||
| 1 tsp. chili powder | ||
| 1 c. shredded Cheddar cheese | ||
| 4 sheet(s) (12-by-18-inches each) Reynolds Wrap Everyday Heavy Duty aluminum foil |
Directions
- Preheat grill to medium-high or oven to 450 degrees. Spray foil with nonstick cooking spray.
- Center one-fourth of corn on each sheet of Reynolds Wrap Everyday Heavy Duty aluminum foil. Top with green pepper, olives, tortilla chips and half of salsa. Add chicken; sprinkle with onion salt and chili powder. Top with remaining salsa.
- Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill 12 to 14 minutes in covered grill OR Bake 15 to 18 minutes on a cookie sheet.
- Sprinkle with cheese before serving. Serve with additional salsa and crushed chips, if desired.
Recipe Source:
Reynolds.