Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon salt1/4 teaspoon pepper3/4 cup salsa2 cups fresh or frozen corn, thawed1 can (15 ounces) black beans, rinsed and drained3/4 cup shredded Mexican cheese blend1/4 cup sour cream
Preparation
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.
