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Ingredients30 m servings 291 cals
Original recipe yields 4 servings
- Preheat an oven to 450 degrees F (230 degrees C). Spray 4 sheets aluminum foil with cooking spray.
- Center 1 chicken breast on each prepared aluminum foil sheet and top each chicken breast with 1/4 cup barbeque sauce. Layer corn and green bell pepper over barbeque sauce layer. Fold the sides of each aluminum foil piece over the top of each chicken breast mixture, double-folding the top and ends to form a seal on each 'pouch'. Leave enough space inside each pouch for circulation. Arrange pouches on a baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 18 to 29 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Open one end of pouch first to let the steam out before opening top.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 291 calories; 3.6 g fat; 38.3 g carbohydrates; 26.8 g protein; 67 mg cholesterol; 761 mg sodium. Full nutrition
ReviewsRead all reviews 3
This recipe was a great hit in my family. Everyone including my 14 month old grandson, 7 year old granddaughter loved this dish. I did cook this in the oven in double wrapped foil. Also, I used ...