4 small boneless, skinless, chicken breast halves (1 lb)
4 tsp. 5taco seasoning mix
Salt & pepper to taste
1/2 lb red potatoes, peeled and thinly sliced (about 2 cups)
1/2 cup thick n chunky salsa
3/4 cup four cheese Mexican cheese
1/4 cup sour cream
Preheat oven to 400 F. Sprinkle chicken with seasonings. Place 1/2 cup of the potatoes on the center of each of four large sheets of foil; top evenly with chicken, salsa, and cheese.
Bring up foil sides. Double fold top and both ends to seal each pocket, leaving room for heat circulation inside. Place on a tray big enough to hold all four without overlapping.
Bake 30-35 minutes or until juices run clear. Remove from oven and let stand 5 minutes. Garnish with sour cream.
Makes 4 servings: 1 packet each.
recipe from Kraft Foods Magazine
Note: I doubled this recipe because I thought my hubby would need more than one and so we would have lunch the next day. One was plenty! Especially if you add a green salad and some rolls.
ConnieFoggles says
I have to try this. My family and I love chicken and taco flavor. Sounds easy too, which is a big plus.