Foil-Pack Chicken Fajita Dinner

photo by:kraft

From chicken breasts to peppers, salsa and shredded cheese, this delectable dish has it all—in a foil pack that's easy on the cleanup crew!

time

prep:

10 min

total:

45 min

servings

total:

4 servings

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What You Need

1-1/2

cups instant white rice, uncooked

1-1/2

cups hot water

Tbsp. TACO BELL® Taco Seasoning Mix

small boneless skinless chicken breast halves (1 lb.)

each green and red pepper, cut into strips

1/2

cup TACO BELL® Thick & Chunky Salsa

1/2

cup KRAFT Mexican Style Finely Shredded Taco Cheese

Make It

HEAT oven to 400ºF.

FOLD up all sides of each of 4 large sheets heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.

BRING up foil sides; fold to make 4 packets. Place in 15x10x1-inch pan.

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

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead

Prepare these foil packets in the morning, then refrigerate until ready to bake as directed.

Substitute

No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.

Serving Suggestion

Top each opened packet with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream just before serving.

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a2gardner

posted:9/17/2008

I made this last night and my 5 yr.old helped. She loved it and was so excited to say she "cooked dinner". The extra seasoning that was left over I used to season the chicken. I doubled the recipe and it came out perfect. Sour cream is the perfect topper. We will for sure make this recipe again.

verah529

posted:9/16/2008

My family enjoyed this recipe very much and we will definitely be fixing this again.

nls314

posted:9/14/2008

My husband and I thoroughly enjoyed this recipe. I substitued the white rice for brown and also used Fat Free Cheddar. That helped make it an even MORE low-cal supper!!!!! Perfect if you are counting calories.

tkj8187

posted:9/13/2008

This is easy and really tasty. I can't wait to make it again.

a cook

posted:9/10/2008

My family loved it, but I needed to add more salsa since the rice was a little dry. Also, next time I will add some onions and black beans as well. I sliced my chicken breasts into strips so it was done after about 45 minutes.

juleemwilliams

posted:9/10/2008

Excellent! I used a frozen 3 pepper and onion blend instead of fresh peppers - it was great. I also made one with instant brown rice and it turned out as well as the white rice. I, too, cooked it longer than 35 minutes; closer to 45. This will definitely become a staple in our house!

thelberg

posted:9/9/2008

Very good! I used fajita seasoning rather than taco seasoning, and added onions in addition to the peppers - my whole family loved it! It did take longer than 35 minutes to cook (I'm guessing the chicken breasts I used were larger than the recipe was written for). I put a digital meat thermometer in one of the packets, and just cooked them until the alarm went off (about 50 minutes).

kpeyton493

posted:9/8/2008

After 30 minutes the chicken still looked raw ... it took about 50 - 55 minutes total, but the wait was well worth it! I did use an entire packet of taco seasoning, and it was wonderful with the sour cream.

a cook

posted:9/8/2008

Delicious!!! I made this with brown rice. The rice was a little "mushy" (but that usually happens with brown rice in baked recipes). The flavors mixed together well. The chicken was juicy, too! Can't wait to make them again!

a cook

posted:9/4/2008

I made this dish last night and it was great. I was able to use mild/medium and hot salsas in the different foil packets to accomodate individual tastes within the family. Great flavor, tender chicken, the sour cream on top was perfect!!