Brian was home for work tonight so he put this together for us. He said it was really easy to prepare. This turned out really moist, and thinned out the BBQ sauce so it was more like a dressing...so I made mine into a chicken salad. I am super picky about my chicken, but I loved this one. We all enjoyed this! Brian used a yellow pepper, so there wasn't much constrast in color from the peppers and the corn. (He can be blamed for the so-so photo!)
5 points per packet. Everything is divided into 4
4 sheets heavy duty aluminun foil
1 cup barbecue sauce -- (ready made store bought)
2 cups frozen whole kernel corn
1 cup chopped green peppers
20 ounces skinless chicken breasts -- (a little over a pound when all trimmed) 4 (5 oz.) each
1. Center chicken breast on a sheet of aluminum foil.
2. Put 1/2 cup frozen corn on top of each chicken breast.
3. Put 1/4 cup chopped peppers on top of corn.
4. Pour 1/4 cup Barbecue sauce over each one.
5. Bring up the sides of foil and double fold, double fold ends to form a packet, leaving enough room for heat circulation inside packet.
6. Grill 14 to 16 minutes in covered grill or bake at 350 degrees for 18 to 22 minutes on a cookie sheet in the oven. (We baked ours for about 25 minutes on 400 degrees...a little high, but Brian put it in the oven for us!)
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