Recipe: Chicken Santa Fe (using chicken breasts, beans and corn)

CHICKEN SANTA FE

Heavy duty aluminum foil
4 boneless, skinless chicken breasts
2 poblano chili peppers, chopped
1 small red bell pepper, chopped
1 (16 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 1/4-ounce) can corn with red and green peppers, undrained
2 tablespoons fajita seasoning
FOR SERVING:
Shredded lettuce
Toppings: sour cream, shredded Cheddar cheese, sliced green onions
Garnish: whole green onions

Preheat oven to 450 degrees F.

Tear off 4 (12 x 18-inch) foil sheets. Place one chicken breast in center of each foil sheet.

Stir together peppers, beans, corn, and fajita seasoning, and spoon evenly on top of chicken. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.

Bake at 450 degrees F for 22 minutes or until chicken is done. Open foil packets carefully, allowing steam to escape.

Serve over lettuce on individual serving plates with desired toppings. Garnish, if desired.

Makes 4 servings