Southwestern Chicken Packets Recipe

4.5 4 5
Southwestern Chicken Packets Recipe
Southwestern Chicken Packets Recipe photo by Taste of Home
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Southwestern Chicken Packets Recipe

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4.5 4 5
Publisher Photo
For flavor as big as Texas, Tonya Vowels partners juicy chicken with black beans, corn and salsa. “It tastes savory under a sprinkling of melted Mexican cheese. Dinner's a snap to make and clean up,” she adds from Vine Grove, Kentucky.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup salsa
  • 2 cups fresh or frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup shredded Mexican cheese blend
  • 1/4 cup sour cream

Directions

Place each chicken breast half on a greased double thickness of heavy-duty foil (about 18 in. square). Sprinkle with salt and pepper. Top with salsa, corn, beans and cheese. Fold foil around mixture and seal tightly.
Place on a baking sheet. Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Serve with sour cream. Yield: 4 servings.
Originally published as Southwestern Chicken Packets in Country Woman August/September 2007, p32

Nutritional Facts

1 each: 314 calories, 11g fat (7g saturated fat), 44mg cholesterol, 880mg sodium, 35g carbohydrate (4g sugars, 8g fiber), 18g protein.

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup salsa
  • 2 cups fresh or frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup shredded Mexican cheese blend
  • 1/4 cup sour cream
  1. Place each chicken breast half on a greased double thickness of heavy-duty foil (about 18 in. square). Sprinkle with salt and pepper. Top with salsa, corn, beans and cheese. Fold foil around mixture and seal tightly.
  2. Place on a baking sheet. Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Serve with sour cream. Yield: 4 servings.
Originally published as Southwestern Chicken Packets in Country Woman August/September 2007, p32

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Reviews forSouthwestern Chicken Packets

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MY REVIEW
Gramma Amy User ID: 6989823 250590
Reviewed Jul. 18, 2016

"With only slight variation, this makes a great camping foil pack recipe over an open fire grill. Since heat is hotter, I simply sliced the chicken breasts in about 5 chunks, and arranged the veggies & cheese over the top. We grilled it over the fire, keeping the bottom of the foil pack closest to the fire so as not to char the veggies. It was great! Served rolled in flour tortillas, and dipped in guacamole. Thank you for a great foil pack idea."

MY REVIEW
meaganteal User ID: 814898 99983
Reviewed Apr. 14, 2014

"This was very good! simply, but very flavorful. I made fried potatoes to go with it,and the meal was gobbled up!"

MY REVIEW
Maybake User ID: 5100035 93348
Reviewed Jan. 20, 2012

"My husband and I, as well as our three kids, LOVED this. And I enjoyed how simple it was, not only to make but also to clean up--just toss out the foil! I didn't have enough corn and beans for the recipe so I ended up substituting a frozen broccoli and cauliflower mix, and it smelled and tasted heavenly. We'll definitely be making this again."

MY REVIEW
dawnrosanne User ID: 1014810 146721
Reviewed May. 6, 2009

"This was sooo good! A big hit. I didn't have a package fresh or frozen corn so I used a bag of a mix of vegetables: asparagus, corn and carrots and that worked out just fine."

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