Southwest Chicken Bundles Food

SOUTHWESTERN CHICKEN PACKETS FROM REYNOLDS WRAP®

Steps:

• Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
• Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
• Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
• Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.

SOUTHWEST CHICKEN

Steps:

• Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking.
• Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray.
• Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SOUTHWESTERN CHICKEN BUNDLES

Steps:

• Place chicken between 2 sheets of heavy-duty plastic wrap. Flatten to 1/8 inch thickness.
• Top each chicken breast with 1 green chile and 1 cheese slice. Roll up and secure with a toothpick.
• Whisk together egg and 2 tablespoons water in a shallow bowl.
• Dip chicken rolls in egg mixture and dredge in the crushed chips.
• Place the rolls in a lightly greased oven pan.
• Bake at 375 degrees for 30 to 35 minutes.
• Let stand for 5 minutes before slicing.
• Serve with salsa and garnish with a lime wedge.

SOUTHWESTERN CHICKEN PACKETS

Steps:

• Pull off 4 sheets of heavy-duty tin foil (8-10 inches) and layer to create 2 packets. Lightly mist with cooking spray.
• Stir together the corn, black beans, and taco seasoning. Divide between the 2 foil packets. Season the chicken with salt and pepper. Place 1 chicken breast or 2 chicken tenders in each packet. Top the chicken with salsa and shredded cheese.
• Bring the two longer edges of the foil together above the food. Fold the edges down twice, creating the top seal. Press the side edges together and fold, creating a secure packet.
• Cook on hot coals, a gas grill, or in a 375 degree oven for 30 to 45 minutes until chicken is cooked through. (*See notes for cooking with coals or a grill.)
• Top with fresh cilantro, sour cream, and avocado before serving.

SOUTHWEST CHICKEN BUNDLE

Steps:

• Remove protective ice glaze from breasts by holding under lukewarm running water for 1 minute Pat dry.
• Place each breast between 2 pieces of plastic wrap.
• Working from center to edges, pound lightly with flat side of meat mallet to 1/4 inch thick.
• Remove wrap.
• Season with salt and pepper.
• Wash hands.
• Combine cheeses.
• Divide into 6 equal portions and roll into balls.
• Fold one chicken breast around cheese ball to form a bundle.
• Lay 2 pieces of bacon in the form of an X.
• Place bundle in the center of the cross and bring ends up to meet on top and secure with toothpicks.
• (You are wrapping the chicken in the bacon) Repeat with remaining chicken and bacon.
• Place bundles in 9x13 inch baking dish.
• Bake uncovered in a 350 degree oven about 30 minutes or until tender and no longer pink.
• Turn oven to broil.
• Broil bundles 3 to 5 minutes or until bacon is browned.
• Remove bundles from oven and remove toothpicks.
• Mix ranch and salsa.
• Pour mixture in center of a serving plate and place chicken on the plate for serving.

SOUTHWEST CHICKEN BUNDLES

Steps:

• Place thawed breast in plastic wrap and pound lightly to 1/4 inch thickness, until all are done. Season each with salt & pepper.
• In small bowl, combine cheeses. Divide into 6 equal portions and roll into balls. Fold one chicken breast portion around cheese ball to form bundle.
• Cut a slice of bacon in half and lay in the form of a cross. Place chicken bundle in center of cross and bring ends of bacon up to meet on top, like a package, and secure with toothpick. Repeat process with remaining chicken.
• Place bundles in 9x13-inch dish and cook uncovered at 350* for about 30 minutes. Turn oven to broil and broil bundles 3-5 minutes until bacon is browned. Remove bundles from oven and remove toothpicks.
• Mix ranch dressing and picante sauce together. Pour mixture in small bowl and place in center of serving plate and place chicken around it. Garnish with tomatoes, jalapeno peppers, or my Tabasco Guacamole.

FIESTA CHICKEN BUNDLES

Steps:

• Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/2 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks., Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture., In a large skillet, brown chicken in oil. Add the water, marmalade, chili powder and remaining salsa to the pan. Bring to a boil. Reduce heat; cover and cook until a thermometer reads 170°, 15-20 minutes. Discard toothpicks., Top chicken with sour cream and cilantro. Serve with beans.

SOUTHWEST CHICKEN AND BACON ROLLUPS

Steps:

• In a bowl, combine cream cheese, chicken, bacon and salsa.
• Gently stir until well combined.
• Spread chicken mixture on each tortilla.
• Roll up and wrap in plastic wrap.
• Refrigerate until serving time.
• To serve, cut tortillas into 1 inch pieces.
• If desired, serve with additional salsa for dipping.