Santa Fe Chicken Aluminum Foil Dinner
Description
This flavorful meal is so easy to prepare. It takes about 20 minutes to cook and there is little clean up. It could also be made on the BBQ grill, so it's great to take camping or any outdoor get together.
Ingredients
15 oz. can black beans, drained and rinsed
10 oz. can diced tomatoes with green chilies, drained
2 c. frozen corn, not thawed
1 t. ground cumin
1 t. onion salt
1/2 t. chili powder
1/2 t. paprika
1/2 t. salt
4 boneless, skinless chicken breasts
salt, for brining chicken
1/2 c. Mexican blend shredded cheese
cooking spray
Directions
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Brine chicken while it's thawing in heavily salted water to make for a better, more moist meal.
Preheat oven to 425 degrees. Cut 4 aluminum foil pieces, each about 18x12 inches.
In a bowl, mix together beans, tomatoes, corn, cumin, onion salt, chili powder, paprika and salt.
Spray each foil piece on one side with cooking spray. If you didn’t brine your chicken, I’d recommend pounding each piece of chicken with a meat tenderizer. Cube your chicken and place it in the center of their own individual piece of foil, on the side you sprayed.
Spoon 1/4 of the bean mixture on top of each piece of chicken. Bring together the short sides of the foil; fold it at the top; bring the long sides together and fold at the top again, making sure to leave a little room inside the packet for steam-expansion.
Place packets on a baking sheet. Bake for about 17-20 minutes.
Carefully open packets to avoid steam burns. Place about 1/8 c. shredded cheese in each packet; reseal packets for a few minutes to allow cheese to melt.
4 servings.