Corn And Salsa Chicken Packets

• 4 boneless skinless chicken breasts
• 4 sheets heavy duty aluminum foil (12-inch x18-inch ea)
• 2 cups frozen whole kernel corn (can use canned corn)
• 1/2 cup fresh tomato, chopped
• 1/2 cup thick & chunky salsa
• 1 cup cheddar cheese, shredded

1. Preheat oven to 450.
2. Center chicken breast on each foil sheet.
3. Top with vegetables.
4. spoon salsa evenly over chicken and vegetables.
5. Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.
6. Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).
7. Place contents of packet into individual serving plates.
8. Sprinkle with cheese.

chicken breasts, aluminum foil, kernel corn, fresh tomato, chunky salsa, cheddar cheese

Taken from www.food.com/recipe/corn-and-salsa-chicken-packets-205875 (may not work)