For flavor as big as Texas, this recipe partners juicy chicken with black beans, corn and salsa. It tastes savory under a sprinkling of melted Mexican cheese. Dinner's a snap to make and clean up. —Tonya Vowels, Vine Grove, Kentucky
Southwestern Chicken Packets
Southwestern Chicken Packets
Prep Time
10 min
Cook Time
25 min
Yield
4 servings
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
- 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.
- 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.
Nutrition Facts
1 each: 314 calories, 11g fat (7g saturated fat), 44mg cholesterol, 880mg sodium, 35g carbohydrate (4g sugars, 8g fiber), 18g protein.
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