Ben's new thing is he likes to open is mouth real wide and do this funny laugh. I captured it today while he was pushing his truck around. He also discovered he could reach the door handle... yep got up on his tippy toes and started pushing it down, gotta watch that now!
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup Shredded Four Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Sour Cream
HEAT oven to 400°F.
SPRINKLE chicken with seasoning mix. Place 1/2 cup potatoes on center of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in baking pan or on cookie sheet.
BAKE 30 to 35 min. or until chicken is done (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
4 chicken breasts
2 teaspoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup salsa
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained (optional)
1 cup (4 ounces) shredded Mexican cheese blend, Cheddar, or Monterey Jack cheese
Toppings: chopped fresh cilantro, sliced black olives, sour cream, guacamole
Tear off 4 (18- x 12-inch) sheets of aluminum foil; lightly grease 1 side of each sheet.
Place 1 chicken breast in center on lightly greased side of each foil sheet. Brush both sides of chicken evenly with oil; sprinkle evenly with salt and pepper. Spoon salsa evenly over chicken. Top evenly with black beans and, if desired, corn.
Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.
Bake at 450° for 20 minutes. Carefully open foil packets to prevent burns from hot steam. Sprinkle evenly with cheese before serving. Serve chicken with desired toppings