Southwestern Chicken Packets |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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For flavor as big as Texas, Tonya Vowels partners juicy chicken with black beans, corn and salsa. âIt tastes savory under a sprinkling of melted Mexican cheese. Dinner's a snap to make and clean up,â she adds from Vine Grove, Kentucky. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup salsa |
2 cups fresh or frozen corn, thawed |
1 can (15 ounces) black beans, rinsed and drained |
3/4 cup shredded mexican cheese blend |
1/4 cup sour cream |
Directions:
1. Place each chicken breast half on a greased double thickness of heavy-duty foil (about 18 in. square). Sprinkle with salt and pepper. Top with salsa, corn, beans and cheese. Fold foil around mixture and seal tightly.
2. Place on a baking sheet. Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Serve with sour cream. Yield: 4 servings.
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