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| The stuff you need |
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4 skinless, boneless chicken breast halves (about 6 oz. each) 4 oz. mild goat cheese, room temperature (you can substitute a soft cheese like cream cheese but you'll be compromising on the flavor) 2 medium jalapenos, minced (about 1 Tbs.) or more to taste 3 sun-dried tomatoes, minced (about 2 Tbs.) Salt and freshly ground black pepper 2 cups cooked black beans 1 small red onion, chopped fine (about 1/2 cup) 3 tablespoons olive oil 1/3 cup chopped fresh cilantro 1 teaspoon ground cumin 1 teaspoon red-wine vinegar Pinch cayenne Paprika for decoration Lime wedges Kitchen parchment or aluminum foil
In a small bowl, combine the goat cheese, jalapeno, and sun-dried tomatoes. Spoon a quarter of the filling into each pocket. Press the edges to seal. Generously season the breasts with salt and pepper. Refrigerate for 15 minutes.
Meanwhile, combine the beans, onion, olive oil, 3 tablespoons of the cilantro, the cumin, vinegar, cayenne, and more salt and pepper to taste.
Heat the oven to 375 degrees F. Cut the parchment into four 15-inch squares and crease each in half on the diagonal. Spoon about 1/2 cup of the black bean mixture on one 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, sealed in its package, and garnish with the remaining cilantro and the limes. |
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