Prep Time:10 min
Total Time:50 min
Makes:4 servings
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of four 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 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
Total Time:50 min
Makes:4 servings
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of four 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 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.
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