Salsa Chicken Foil Packs

By CJKK

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) Save $
• 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)

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

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 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.
5 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.
6 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).
Serving Size: 1 Serving
Calories
620
Calories from Fat190
Total Fat
21g33%
Saturated Fat
11g54%
Trans Fat
1/2g
Cholesterol
145mg49%
Sodium
1380mg57%
Potassium
510mg14%
Total Carbohydrate
56g19%
Dietary Fiber
2g11%
Sugars
5g
Protein
51g
% Daily Value*:
Vitamin A
35%
Vitamin C
35%
Calcium
25%
Iron
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.