Recipe - Southwestern Chicken In Parchment

4 Chicken breast halves
skinned and boned
about 6oz each
4 ounce Mild goat cheese
(at room temp)
2 md Jalape=A4os, minced
about 1 tbs
or more to taste
3 Sundried tomatoes, minced
about 2 tbs
Salt and pepper
2 cup Cooked black beans
1 small Red onion(s)
finely chopped
about One half cup
3 tablespoon Olive oil
1/3 cup Cilantro, chopped
1 teaspoon Ground cumin seeds
1 teaspoon Red wine vinegar
1 pn 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 3inches long and 2inches deep
in the middle of the thick side of the breast to create a pocket.

In a small bowl, combine the goat cheese, jalape=A4o, and sundried
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 15inch 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 OctoberNovember 1995
Posted to MMRecipes Digest V3 #196

Date: Sat, 13 Jul 1996 13:38:36 0500

From: pickell@cyberspc.mb.ca (S.Pickell)