This is a 30 minute healthy meal and exactly the kind of meal I love! It is the perfect meal for those days when you’ve had a long day and do not want to spend a lot of time making dinner. It also has an awesome tropical burst of flavor. The Reynolds® Parchment Paper pouches keeps the chicken tender and helps to infuse the tropical flavors from the salsa!
TROPICAL BAKED CHICKEN WITH PINEAPPLE SALSA
INGREDIENTS:
4 thinly sliced boneless and skinless chicken breasts
8 tsp. extra virgin olive oil (2 tsp. per chicken breast)
½ cup frozen corn (thawed)
½ cup sliced roasted sweet red peppers
1 cup of pineapple chunks
¼ cup chopped fresh cilantro
4 tsp. dried thyme (1 tsp. per chicken breast)
4 tsp. sea salt (1 tsp. per chicken breast)
2 tsp. ground black pepper (1/2 tsp. per chicken breast)
Reynolds® Parchment Paper
A baking pan
A bowl
READY, SET GO:
- Pre-heat oven to 375 degrees
- Cut 4 12’ pieces of Reynolds® Parchment Paper and draw a heart on each, cut the heart out of the Reynolds® Parchment Paper, fold the heart in half, open the heart and lay it on a flat surface
- Clean chicken, pat dry, add 1 chicken breast to the middle of each heart shaped Reynolds® Parchment Paper
- Drizzle 2 tsp. of extra virgin olive oil on each chicken breast
- Season each chicken breast with dried thyme, sea salt and ground black pepper
- To make the pineapple salsa, in a bowl toss together the corn roasted sweet red peppers, pineapple chunks and fresh cilantro
- Add pineapple salsa to each of the chicken breast
- Starting at the top of fold, fold the edges of the Reynolds® Parchment Paper (folding along the curve of the heart) and twist the end to seal the ingredients inside and create a pouch.
- Bake for 20 minutes
- Allow to cool for 5 minutes
- Transfer pouches to plates and use scissors to cut the pouches open
- SERVE RIGHT FROM THE POUCH AND ENJOY, ENJOY, ENJOY!!!
Watch the video here:
Utokia ~
Sizzle Sizzle Baby
“That’s How This Real Mom Does It”
