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)
Preparation
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
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.
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.
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.
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.
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).
