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Chicken Fiesta

What You’ll Need

  • 4 (4-ounce) boneless, skinless chicken breast halves, rinsed and patted dry
  • 1/3 cup thinly sliced sun-dried tomatoes in oil
  • 1 tablespoon sun-dried tomato oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 cup drained diced green chilies
  • 1 cup frozen whole kernel corn, thawed

What to Do

 

  1. Preheat oven to 450 degrees F. Cut 4 (12-inch) squares of foil. Fold squares in half diagonally and lay each breast half to one side of diagonal crease.
  2. Rub chicken breast halves with 1 tablespoon oil from sun-dried tomatoes. Sprinkle evenly with garlic powder and pepper. Spoon 1 tablespoon tomatoes, 2 tablespoons chilies, and 1/4 cup corn over each chicken breast half. Loosely fold foil over chicken and seal edges.
  3. Bake 15 minutes then check chicken for doneness. (Be careful when opening steaming packets.) If chicken is still pink, reseal and bake 5 additional minutes, or until chicken is no longer pink.