Ingredients: |
Ingredients: 1 cup instant white rice
1 and ½ cups water
2 (7 ounces each) large boneless skinless chicken breasts
½ teaspoon each: cumin, garlic powder, salt and pepper
1 teaspoon chili powder
⅛ teaspoon paprika optional
1 ounce full fat cream cheese
6 tablespoons salsa verde
½ cup roasted corn
½ cup black beans
½ cup pepper jack cheese
Optional: roasted green chiles lime, cilantro, sour cream, red bell pepper
|
Directions: |
Directions:1. Preheat the oven to 400º F. Generously grease with cooking spray 2 large sheets of heavy duty tin foil.
2. Weigh your chicken to get (2) 7-ounce pieces. Pound or slice the pieces to ½ inch thickness.
3. Toss together the instant rice and water and let stand for 5 minutes.
4. In a bowl, toss together all of the seasonings: cumin, garlic powder, salt, pepper, chili powder, and paprika. Dredge each chicken breast evenly in the seasonings (both sides).
5. Divide the rice and water mixture evenly among the 2 foil packets. Place the seasoned chicken on top.
6. Slice the cream cheese into 4 equal pieces and place 2 pieces on top of each chicken breast. Pour 3 tablespoons of salsa verde on top of each chicken breast.
7. Put ¼ cup corn and ¼ cup black beans next to each chicken breast. If desired add a few pieces of thinly sliced red pepper to each packet.
8. Seal the packet allowing for expansion and make sure it is 100% sealed. Bake for 30-50 minutes** or until the chicken is completely cooked through (registers 165º F).
9. Mix everything around in your foil pack and top each with pepper jack cheese. Add other optional toppings as desired.
|
This recipe for Foil Pack--Salsa Verde Chicken & Rice is from