Southwestern chicken in parchment

4 servings

Quantity Ingredient
4 Chicken breast halves skinned and boned about 6oz each
4 ounces Mild goat cheese (at room temp)
2 mediums Jalape¤os, minced about 1 tbs or more to taste
3 Sun-dried tomatoes, minced about 2 tbs
Salt and pepper
2 cups Cooked black beans
1 small Red onion(s) finely chopped about 1/2 cup
3 tablespoons Olive oil
⅓ cup Cilantro, chopped
1 teaspoon Ground cumin seeds
1 teaspoon Red wine vinegar
1 pinch 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-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, jalape¤o, 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 375øF. Cut the parchment into four 15-inch squares and crease each in half on the diagonal.Spoon about « 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 Submitted By DIANE LAZARUS On 09-29-95

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