New Recipe Wednesday

Chicken is boring. It doesn't taste like anything unless you add flavorful stuff to it. But, this chicken that Mark made me the past two Valentine's Days (why am I letting him make it only once a year?) is so not boring. It's the Lady GaGa of chicken.



Southwestern Chicken Baked in Foil (from The Joy of Cooking):


Ingredients:

• 4 boneless, skinless chicken breasts
• 4 oz. mild goat cheese at room temperature
• 2 jalapeno peppers, seeded and minced
• 3 sun-dried tomato halves in oil, minced
• 2 cups canned black beans, drained and rinsed
• 1 small red onion, finely chopped
• 1/3 cup chopped cilantro
• 3 tablespoons olive oil
• 1 tsp. ground cumin
• 1 tsp. red wine vinegar
• pinch of cayenne pepper
• salt and pepper to taste
• lime wedges

Instructions:

• Make an incision about 3 inches long and 2 inches deep in the middle of the thick sides of the chicken breast to create a pocket.
• In a small bowl combine the goat cheese, jalapeno peppers and sun-dried tomatoes.
• Spoon the filling into each of the pockets of the chicken breasts. Press to seal the edges. Generously season each breast with salt and pepper.
• Refrigerate for at least 15 minutes.
• Meanwhile combine the black beans, onion, cilantro, olive oil, cumin, red wine vinegar, and cayenne pepper.
• Preheat oven to 375 degrees.
• Cut squares of foil big enough for the individual chicken breasts.
• Spoon 1/4 of the black bean mixture on each foil square and top with a chicken breast. Fold the foil over and fold the edges all around to close the packet tightly.
• Set on baking sheet and bake for 30-40 minutes until packets are puffed. Serve with lime wedges.
• Say goodbye to dry, tasteless chicken.