Foil Pack Recipe | Salsa Chicken Foil Packs

Salsa Chicken Foil Packs

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. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  2. 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.
  3. 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.
  4. etc
  5. etc

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