Best Southwest Chicken Pockets Recipes

SOUTHWEST CHICKEN FOIL PACKET RECIPE

Steps:

• Preheat outdoor grill to medium-high heat or preheat oven to 350 degrees. In a large bowl, stir together corn, salsa and beans until evenly combined.
• Place four 18" x 12" pieces of heavy foil on counter and spray each with cooking spray. Divide the veggie mixture evenly among the packets and place one cilantro sprig on top.
• Season both sides of chicken breasts with salt and pepper and approximately 1 tsp taco seasoning per breast. Place seasoned chicken on top of veggies.
• Fold long sides of foil up and over chicken and bring edges together. Roll the foil together, moving downward until 1"-2" from top of chicken. Fold both short ends together to seal the packet, but make sure to leave enough space inside the packet for steam expansion.
• Place packets directly on grill or on a baking sheet in the oven. Grill 15-20 minutes or bake 30-35 minutes in the oven, until the center is no longer pink. Cooking times may vary depending upon thickness of chicken breasts.
• Remove from grill or oven and carefully open packets to allow steam to escape. Sprinkle an equal amount of cheese on top of each piece of chicken, close foil and allow it to sit 2 minutes or until cheese has melted. Serve with a lime wedge for squeezing and enjoy!

SOUTHWESTERN CHICKEN PACKETS

Steps:

• Place each chicken breast half on a greased double thickness of heavy-duty foil (about 18 in. square). Sprinkle with salt and pepper. Top with salsa, corn, beans and cheese. Fold foil around mixture and seal tightly., Place on a baking sheet. Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Serve with sour cream.

SOUTHWEST CHICKEN POCKETS

Steps:

• In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and 1/4 cup chiles., On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into 4 squares. Spoon chicken mixture into the center of each square; sprinkle with cheese., Brush egg over edges. Fold dough over filling, forming a triangle; pinch seams to seal. Transfer to a greased baking sheet and brush with remaining egg. Bake at 400° until golden brown, 18-22 minutes., Meanwhile, in a small bowl, combine sour cream and remaining chiles. Serve with pockets.

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 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.

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.