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Nov 8, 2008

Foil-Pack Chicken Fajita Dinner

From Kraft Foods

1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each: green and red pepper, cut into strips
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese

HEAT oven to 400ºF. Fold up all sides of each of four 18x12-inch sheets of heavy-duty foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.

BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

My NOTES: One of the reasons I love to make casseroles, is that they are so simple and clean up (if there is any) can be done during the bake time. This is equally easy but with the added comfort of a throwback from days gone by. My mom was a gourmet camp chef (according to me) and she would make all manner of foil pack dinners over the grill (or in the fireplace). Anything baked or grilled in foil is #1 with me.

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