Tamale Chicken Packets Recipe

Tamale Chicken Packets

4	sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
1	can (15.25 oz.) whole kernel corn, drained
1/4	cup chopped green bell pepper
1/4	cup sliced ripe olives
2	cups coarsely crushed tortilla chips
1	cup chunky salsa, divided
4	boneless, skinless chicken breast halves (1 to 1 1/4 pounds), cut in 1/2–inch strips
1	teaspoon onion salt
1	teaspoon chili powder
1	cup shredded Cheddar cheese

PREHEAT oven to 450°F or grill to medium-high.

CENTER one-fourth of corn on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Top with green pepper, olives, tortilla chips and half of salsa. Add chicken; sprinkle with onion salt and chili powder. Top with remaining salsa.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE 15 to 18 minutes on a cookie sheet in oven OR

GRILL 12 to 14 minutes in covered grill. Sprinkle with cheese before serving. Serve with additional salsa and crushed chips, if desired.

Number of Servings: 4

Nutrition Information:
(Per Serving)
calories     538

grams fat     27

milligrams cholesterol     108

milligrams sodium     1703

grams carbohydrates     57

grams protein     45