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Salsa Chicken Foil Packs

Name: Salsa Chicken Foil Packs
Prep time: 15 min
Total time: 45 min
Yield: 4
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); 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)

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Prep 15 min
Total 45 min
Ingredients 11
Servings 4

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Make this all-in-one chicken dinner in the oven or on the grill for a quick, flavorful meal.

By Pillsbury Kitchens

Updated May 11, 2017

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)
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)

Make With

Progresso Broth

Steps

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).

Tips from the Betty Crocker Kitchens

tip 1
If you don’t have heavy-duty foil, use 2 pieces of regular foil.
tip 2
To add a little more zip, in place of the shredded Colby-Monterey Jack cheese blend, use shredded pepper Jack cheese.

Nutrition Information

620 Calories, 21g Total Fat, 51g Protein, 56g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 620

Calories from Fat: 190

Total Fat: 21g; 33%

Saturated Fat: 11g; 54%

Trans Fat: 1/2g

Cholesterol: 145mg; 49%

Sodium: 1380mg; 57%

Potassium: 510mg; 14%

Total Carbohydrate: 56g; 19%

Dietary Fiber: 2g; 11%

Sugars: 5g

Protein: 51g

% Daily Value*:

Vitamin A: 35%; 35%

Vitamin C: 35%; 35%

Calcium: 25%; 25%

Iron: 25%; 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;