Chicken Breast Fillet Pack(2) (480g) x 1
Mixed Peppers Pack(3) (500g) x 1
Onions Pack (168g) x 1
Approx Pack Price £9.61
Preheat the oven to 200*C/400*F/ gas mark 6. Butter the shiny sides of your aluminium foil. If you are using the lighter foil, place two sheets together, shiny side up and butter the top layer. (Alternately heat a gas or charcoal outdoor grill to medium.)
Mix together your peppers and onions. Place 1/2 of each pouch of rice onto the sheets of foil, placing it in the middle. Top each with an equal portion of sliced peppers and onions. Place a chicken breast on top of each and then a heaped dessert spoon of salsa over top of the chicken. Divide the cheese evenly amongst the packets, placing it on top of the salsa. Bring the sides of the foil up over the mixture and fold to enclose completely, taking care to leave a space on the top so that the cheese doesn't stick.
Bake for 30 to 35 minutes, or until the chicken is cooked through. Cool five minutes. Cut some slits in the top in order to release some steam and serve.
If cooking on the grill, place the packets on the grill, folded side up. Close the lid and cook as above.
2 pouches of ready cooked Mexican rice (each one a two serving size)
4 boneless, skinless chicken breasts
1 each (small ones) red, green and yellow pepper trimmed and thinly sliced
1 medium onion, trimmed, peeled and thinly sliced into wedges
125g of chunky salsa (1/2 cup)
120g of strong cheddar cheese, grated (1 cup)
You will also need 4 large squares of heavy duty aluminium foil, or 8 squares of regular foil
Prep Time: 10 Minutes
Cooking Time: 35 Minutes
Temp: Gas mark 6, 200C (395F)
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