Mmmm, mmmmm! And easy, to boot! Taken from Kraft Foods Magazine.
Foil-Pack Taco Chicken
4 small boneless skinless chicken breast halves
4 tsp. taco seasoning mix
1/2 lb. red potatoes, peeled, thinly sliced
1/2 cup thick n chunky salsa
3/4 cup shredded mexican cheese
1/4 cup sour cream
Preheat oven to 400. Sprinkle chicken with seasoning mix. Place 1/2 cup of potatoes on center of each of 4 large sheets of heavy-duty foil; top evenly with chicken, salsa, cheese.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place on baking pan or sheet.
Bake 30-35 minutes or until chicken is cooked through. Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.
Makes 4 servings, 1 packet each. Tastes just like enchiladas!
(notes - To prevent potatoes from sticking to foil, spray foil with cooking spray or use nonstick foil. I skipped the potatoes, but will try them next time. I also forgot the cheese in the packets, but it was just as tasty adding it on after chicken was cooked. Josh thought it would also save a step to just put them all in one big foil packet instead of individual ones. I'll try that next time too.)
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1 comment:
Love, love, love this recipe! Make it all the time! Good choice. It's actually better to add the cheese after it's cooked. Otherwise, this cheese just melts too much and you can hardly taste it. Once it's cooked, I open the packets, sprinkle the cheese on and then close the packets for a couple of minutes. Then the cheese is fresh on the chicken. Potatoes make it better too! Good choice!
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