Mexican Chicken Dinner

Serves 4
  • 4 Tyson® Fresh Boneless, Skinless Chicken Breasts (4 to 6 oz. each)
  • 4 sheets (12x18 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
  • 1 cup chunky salsa
  • 1 can (15.5 oz.) Goya® Red Kidney Beans or Black Beans, drained
  • 1 cup shredded Mexican blend or cheddar cheese
  1. Preheat oven to 450°F.
  2. Center one chicken breast half on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Spoon salsa over chicken; top with beans.
  3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  4. Bake 15 to 18 minutes on a cookie sheet in oven; sprinkle with cheese before serving.


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