Chicken Ole' Foil Supper

My mom cut this recipe out of the paper and we have already had it twice - once with corn and once without.  Jenna said she wanted this to be her next birthday meal!  The best part is, this is so easy!

Chicken Ole' Foil Supper

Kathleen Jennings

Austin, TX

Makes 4 servings

Prep: 15 minutes

Bake: 20 minutes

4 skinned and boned chicken breasts

2 teaspoons vegetable oil

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup salsa

1 (15 ounce) can black beans, rinsed and drained

1 (11 ounce) can whole kernel corn (optional)

1 cup (4 ounces) shredded Mexican cheese blend, Cheddar, or Monterey Jack cheese (I use mild cheddar)

Toppings: chopped fresh cilantro, sliced black olives, sour cream, guacamole (I have only used some sour cream on the side...)

Tear off 4 (18-x12-inch) sheets of aluminum foil; lightly grease 1 side of each sheet.

Place 1 chicken breast in center on lightly greased side of each foil sheet.  Brush both sides of chicken evenly with oil; sprinkle evenly with salt and pepper.  Spoon salsa evenly over chicken.  Top evenly with black beans and, if desired, corn.

Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1-inch-wide folds.  Double fold each end to form a packet, leaving room for heat circulation inside the packet.  Place packets on a baking sheet.

Bake at 450 degrees for 20 minutes.  (I did 20 minutes with the foil folded down and 10 with it open just a bit to brown it a little.)  Carefully open foil packets to prevent burns from  hot steam.  Sprinkle evenly with cheese before serving.  Serve chicken with desired toppings.

I serve with Mexican rice - This  is also good on a tortilla with or without the rice.

I hope you enjoy it!