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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
4 skinned and boned chicken breasts |
2 teaspoons vegetable oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup salsa |
1 (15-ounce) can black beans, rinsed and drained |
1 (11-ounce) can whole kernel corn, drained (optional) |
1 cup (4 ounces) shredded mexican cheese blend, cheddar, or monterey jack cheese |
toppings: chopped fresh cilantro, sliced black olives, sour cream, guacamole |
Directions:
1. Tear off 4 (18- x 12-inch) sheets of aluminum foil; lightly grease 1 side of each sheet.
2. Place 1 chicken breast in center on lightly greased side of each foil sheet. Brush both sides of chicken evenly with oil; sprinkle evenly with salt and pepper. Spoon salsa evenly over chicken. Top evenly with black beans and, if desired, corn.
3. Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.
4. Bake at 450° for 20 minutes. Carefully open foil packets to prevent burns from hot steam. Sprinkle evenly with cheese before serving. Serve chicken with desired toppings.
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