Title: Southwestern Chicken in Parchment
Categories: Chicken
Yield: 4 servings
4 Chicken breast halves;
- skinned and boned
- (6 oz ea)
4 oz Mild goat cheese;
- room temperature
2 md Jalapenos (1 tb); minced,
- or more to taste
3 Sun-dried tomatoes (2 tb);
- minced
Salt and pepper
2 c Cooked black beans
1 sm Red onion (1/2 c);
- finely chopped
3 tb Olive oil
1/3 c Cilantro; chopped
1 ts Ground cumin seeds
1 ts Red wine vinegar
1 pn Cayenne
Paprika; for decoration
Lime wedges
Lay the chicken breast halves on a work surface with the smoother
side up. With a sharp knife, make an incision about 3" long and
2" deep in the middle of the thick side of the breast to create a
pocket.
In a small bowl, combine the goat cheese, jalapeno, and sun-dried
tomatoes. Spoon a quarter of the filling into each pocket. Press
the edges to seal. Generously season the chicken breasts with salt
and pepper. Refrigerate for 15 minutes.
Meanwhile, combine the beans, onion, olive, 3 tb cilantro, cumin,
vinegar, cayenne, and more salt and pepper to taste.
Heat the oven to 375 F. Cut the parchment into four 15" squares and
crease each in half on the diagonal. Spoon about 1/2 cup of the
black bean mixture on side of each parchment square; top each with
a chicken breast and sprinkle with paprika. Fold the free triangle
over the chicken to cover. Fold both edges of the parchment
together all the way around the paper to seal tightly. Put the
packets on two baking sheets and bake until the packets are lightly
browned and puffed, about 25 minutes. Serve immediately with the
remaining cilantro and lime.
