If you're a fan of big taste, then you're gonna go wild over our Southwestern Chicken Packets! We cook our chicken inside tin foil to lock in the flavors of the spices and get that ooey-gooey cheese melted just right. Plus, it makes cleaning-up easy!
What You'll Need:
4 boneless, skinless, chicken breast halves (about 1-1/2 pounds)1/2 teaspoon salt1/4 teaspoon black pepper1/4 cup thinly sliced sun-dried tomatoes in oil, not drained1/2 cup diced green chilies, drained1 cup frozen corn, thawed1/2 teaspoon cumin1/2 teaspoon chili powder1/2 cup shredded Mexican cheese blend, dividedMake Huevos Rancheros w/ Mexican ChorizoWhat To Do:
Preheat grill to medium-high. Cut 4 (12-inch) squares of aluminum foil.
Evenly sprinkle chicken with salt and pepper and place each piece in center of a foil square. Evenly spoon sun-dried tomatoes, chilies, and corn over each chicken breast.
Sprinkle cumin and chili powder evenly over vegetables. Wrap foil securely, leaving room for steam to circulate, and seal edges tightly.
Place packets on grill, close grill cover, and cook 8 to 10 minutes, or until chicken is no longer pink in center.
Open packets carefully, as steam may be released. Sprinkle with cheese and continue to cook 1 to 2 minutes, or until cheese is melted.