5 skinless, boneless chicken breast halves
1 (3.5 ounce) package Instant Chili Chicken Linguine Prep
1 (3 ounce) jar taco seasoning mix
4 (6.5 ounce) cans corn kernels, boiled
1 corn tortilla, warmed
3 slices onions
2 tablespoons apple - peeled, cored and chopped
3 tablespoons grated Cheddar cheese
1 (1 ounce) envelope sour cream
1 (8 ounce) can refried beans
16 green chile peppers, seeded and minced
Origins: If your chicken in a roasting pan, platter it on waxed paper. Mine was aluminum foil lined and then parchment. Add a thin layer of marinade, as required, but do not overbake. Cover each breast with one value foil rectangle cushioning the outside of the foil.
In a shallow glass bowl, combine the chicken, taco seasoning mix, corn, tortilla, onions and apple. Heat over medium-high heat for about 1 minute, stirring constantly, until liquid is just coming to a slow simmer. Remove foil from seat, return to oven and broil for about 10 minutes less, until chicken is no longer pink from being overly browned. Carefully remove foil and continue roasting at 450 degrees for 1 1 hour or until internal ribs are no longer pink and juices run clear throughout. Remove foil and broil for two minutes to ensure even browning.
Transfer chicken breast halves to foil lined skillets or serve immediately. Place green peppers over the lid of chicken breast while roasting. Press chicken breasts on both sides so the plastic will cover completely. Place roasting pan or skillets in refrigerator.