Foil-pack chicken fajita dinner

By CarolM-2

Ingredients

• 1 1/2 cups instant white rice, uncooked
• 1 1/2 cups hot water
• 1 Tbsp. taco seasoning mix--taco bell home originals
• 4 small boneless skinless chicken breast halves (1 lb)
• 1 each, green and red pepper, cut into strips
• 1/2 cup thick N Chunky salsa
• 1/2 cup Kraft Mexican style shredded taco cheese

Details

Adapted from kraftfoods.com

Preparation

Step 1

Heat oven to 400 degrees. fold up all sides of each of four 18x12 sheets of heavy duty foil to form a 1 inch rim; spray foil with cooking spray. combine rice, water and taco seasoning: spoon onto center of foil. top with remaining ingredients. Bring up foil sides. Double-fold tops and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1 inch baking pan.
Bake 30-35 minutes or until chicken is done. Let stand 5 minutes. cut slits in foil to release steam before opening.
top each portion with 1 Tbsp. sour cream just before serving.
Make ahead: prepare foil packets as directed, and refrigerate up to 1 day.