Chicken Olé Foil Supper

Name: Chicken Olé Foil Supper
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams black beans, rinsed and drained; 4 skinned and boned chicken breasts; 4 servings Toppings: chopped fresh cilantro, sliced black olives, sour cream, guacamole; 113 grams cup shredded Mexican cheese blend, Cheddar, or Monterey Jack cheese; 0 teaspoons pepper; 177 milliliters salsa; 1 teaspoons salt; 2 teaspoons vegetable oil

Chicken Olé Foil Supper might be If you have vegetable oil, monterey jack cheese, toppings: cilantro, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Tear off 4 (18- x 12-inch) sheets of aluminum foil; lightly grease 1 side of each sheet.

Equipment you will use

Aluminum Foil

Place 1 chicken breast in center on lightly greased side of each foil sheet.

Ingredients you will need

Chicken Breast

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Salt And Pepper

Black Beans

Whole Chicken

Salsa

Corn

Cooking Oil

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 packet.

Equipment you will use

Aluminum Foil

Place packets on a baking sheet.

Equipment you will use

Baking Sheet