TROPICAL BAKED CHICKEN WITH PINEAPPLE SALSA

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:

1. Pre-heat oven to 375 degrees
2. 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
3. Clean chicken, pat dry, add 1 chicken breast to the middle of each heart shaped Reynolds® Parchment Paper
4. Drizzle 2 tsp. of extra virgin olive oil on each chicken breast
5. Season each chicken breast with dried thyme, sea salt and ground black pepper
6. To make the pineapple salsa, in a bowl toss together the corn roasted sweet red peppers, pineapple chunks and fresh cilantro
7. Add pineapple salsa to each of the chicken breast
8. 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.
9. Bake for 20 minutes
10. Allow to cool for 5 minutes
11. Transfer pouches to plates and use scissors to cut the pouches open
12. 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”