4 boneless, skinless, chicken breast halves (about 1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced sun-dried tomatoes in oil, not drained
1/2 cup diced green chilies, drained
1 cup frozen corn, thawed
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup shredded Mexican cheese blend, divided
What To Do:
Preheat grill to medium-high. Cut 4 (12-inch) squares of aluminum foil.
Evenly sprinkle chicken with salt and pepper and place each piece in center of a foil square. Evenly spoon sun-dried tomatoes, chilies, and corn over each chicken breast. Sprinkle cumin and chili powder evenly over vegetables. Wrap foil securely, leaving room for steam to circulate, and seal edges tightly.
Place packets on grill, close grill cover, and cook 8 to 10 minutes, or until chicken is no longer pink in center.
Open packets carefully, as steam may be released. Sprinkle with cheese and continue to cook 1 to 2 minutes, or until cheese is melted.
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