Southwestern Chicken In Parchment

Recipe Ingredients

4		Chicken breast halves - skinned and boned
6 oz	170g	Each
4 oz	113g	Mild goat cheese - (at room temp)
2 oz	56g	Jalapenos - minced (medium)
1 tablespoon	15ml	-- or more to taste
3		Sun-dried tomatoes - minced
2 tablespoons	30ml
		Salt and pepper
2 cups	320g / 11oz	Cooked black beans
1 cup	62g / 2.2oz	Red onion - (s), finely chopped (small)
1/2		Cup
3 tablespoons	45ml	Olive oil
1/3 cup	5.3g / 0.2oz	Cilantro - chopped
1 teaspoon	5ml	Ground cumin seeds
1 teaspoon	5ml	Red wine vinegar
1		Cayenne
		Paprika for decoration
		Lime wedges

Recipe Instructions

Lay the chicken breast halves on a work surface with the smoother side up. With a sharp knife, make an incision about 3-inches long and 2-inches 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 tbs of the cilantro, the cumin, vinegar, cayenne, and more salt and pepper to taste

Heat the oven to 375=F8F. Cut the parchment into four 15-inch squares and crease each in half on the diagonal. Spoon about =AB 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.

Fine Cooking October-November 1995

Source:
Sylvia Johnson from Celebration in Santa Fe

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