Ingredients Jump to Instructions ↓

  1. 4 Chicken breast halves - skinned and boned

  2. 6 oz 170g Each 4 oz 113g Mild goat cheese - (at room temp)

  3. 2 oz 56g Jalapenos - minced (medium)

  4. 1 tablespoon 15ml -- or more to taste

  5. 3 Sun-dried tomatoes - minced

  6. 2 tablespoons 30ml Salt and pepper

  7. 2 cups 320g / 11oz Cooked black beans

  8. 1 cup 62g / 2 1/5oz Red onion - (s), finely chopped (small)

  9. 1/2 Cup 3 tablespoons 45ml Olive oil

  10. 1/3 cup 5 1/3g / 1/5oz Cilantro - chopped

  11. 1 teaspoon 5ml Ground cumin seeds

  12. 1 teaspoon 5ml Red wine vinegar

  13. 1 Cayenne Paprika for decoration Lime wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lay the chicken breast halves on a work surface with the smoother side up. With a sharp knife, make an incision about 3-inches long and 2-inches deep in the middle of the thick side of the breast to create a pocket. 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 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 15-inch 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 October-November 1995


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