Ingredients

2 sheets (12x8-inches each)

Reynolds Wrap Heavy Duty Aluminum Foil

4 boneless, skinless chicken breast

1 cup barbecue sauce

1 package (10 oz. package) frozen whole kernel corn, OR 1 can (15 1/4 oz.) whole kernel, drained

1/2 cup chopped green bell pepper

Preparation

Prep:

  1. Preheat grill to medium high or oven to 450 degrees.

  2. Center two chicken breast halves on aluminum foil. spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.

  3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

Cook

  1. Grill 12 -15 min, in covered grill OR Bake 18-22 minutes on a baking sheet in oven until chicken reaches 170 degrees on meat thermometer

  2. Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.