1 cup instant white rice (I used instant brown rice. If you don't find a package that says "instant," it's the same as "90-second" rice.) This is the rice I used. You can find it at Target!
1 and 1/2 cup water
2 large boneless skinless chicken breasts (about 7 ounces EACH)
1/2 teaspoon each: cumin, garlic powder, salt and pepper
1 teaspoon chili powder
1/8 teaspoon paprika, optional
1 ounce full fat cream cheese
6 tablespoons salsa verde
1/2 cup corn (I used frozen.)
1/2 cup black beans (About half of a regular can.)
1/2 cup Pepperjack cheese (For the wuss that doesn't like a bit of heat, get Monterey Jack instead!)
Optional: roasted green chiles, avocado, lime, cilantro, sour cream, red bell pepper
Directions:
1. Preheat the oven to 400 degrees F.
2. With cooking spray, generously spray 2 large sheets of heavy duty tinfoil.
3. This step is so important!! Evenly pound chicken to 1/2 inch thickness.
4. In a medium bowl, combine the instant rice and water and let stand for 5 minutes.
5. In a small bowl, toss together all of the seasonings: cumin, garlic powder, salt, pepper, chili powder, and paprika. Press (not sprinkle) each chicken breast evenly in the seasonings (both sides).
6. Drain the water from the rice, and divide the rice evenly among the 2 foil packets.
7. Place the seasoned chicken on top.
8. Slice the cream cheese into 4 equal pieces and place 2 pieces on top of each chicken breast.
9. Pour 3 tablespoons of salsa verde on top of each chicken breast.
10. Put 1/4 cup corn and 1/4 cup black beans next to each chicken breast. If desired, add a few pieces of thinly sliced red pepper to each packet.
11. Seal the packet like a purse (not too tightly...it needs room to expand) and make sure it is 100% sealed.
12. Bake for 30-50 minutes** or until the chicken is completely cooked through (registers 165 degrees F).
13. Open the top of the "purse" and mix everything around in your foil pack. top each with Pepperjack (or Monterey Jack) cheese. (I put mine back into the oven for a couple of minutes (keeping foil open) so the cheese melted.)
14. Add other optional toppings as desired.
Notes:
**The size of your chicken and the heat of your oven makes it impossible to give an exact time it should be done. Be prepared to be flexible on timing;it could be anywhere from 30-50 minutes depending on the heat of your oven and size of your chicken. The best recommendation is to make sure that your chicken is pounded to 1/2 inch thick and as close to 7 ounces as possible. In my oven with a 7-ounce chicken breast, it was completely cooked through at 37 minutes. (My situation was a bit different than the original blogger. I did TWO layers of foil for each piece of chicken because I was nervous that my foil wasn't heavy duty, so I think that made my chicken take a bit longer to cook. Mine took about 47 minutes.) Below are some additional tips to help with the meal:
✔ Make sure the foil is completely 100% sealed shut. This will not only keep juices from seeping out (juices that you need for things to cook evenly) and making a mess all over your pan, but it also keeps the chicken ultra moist. Without a tight seal your chicken will likely taste dry. Seal these tightly!
(If you need a quick foil purse "how-to," I've attached a YouTube video. Just make sure you put the goods inside after the first step (fold foil in half.) Once all the ingredients are in, then fold your sides to seal.)
✔ When baking, place an extra piece of foil on the sheet pan before placing the chicken foil "purses" on top of that pan. The pan just ensures that you won’t get any mess in your oven *just in case* something does seep out.
✔ Before putting ANYTHING in the foil, grease the foil super, super, well with nonstick spray. You do not want the rice to stick to the bottom!
✔ After pulling these out of the oven, make sure to give all the ingredients a good mix to get those delicious juices that have seeped below. You’ll also notice the cream cheese hasn’t quite melted so just spread that around with your fork and it will meld nicely with the chicken.
✔ Use heavy duty foil.
✔ Adjust your oven rack to the middle of your oven.
✔ TOPPINGS: these are key! This meal is pretty good as is, but it is spectacular with the “toppings.” The most important topping that is totally not optional is the cheese! Tons of melty Pepperjack cheese over this dish is insanely delicious. The other toppings are optional and since this is supposed to be an easy foil dinner, don’t worry too much about them. That said, they do give the dish some extra “wow factor” and don’t take too long. Our favorite additions: cilantro, fresh lime, sliced avocado, and sour cream. YUM. Also some extra salsa verde if you are really feeling that!
*www.chelseasmessyapron.com
(If you need a quick foil purse "how-to," I've attached a YouTube video. Just make sure you put the goods inside after the first step (fold foil in half.) Once all the ingredients are in, then fold your sides to seal.)
✔ When baking, place an extra piece of foil on the sheet pan before placing the chicken foil "purses" on top of that pan. The pan just ensures that you won’t get any mess in your oven *just in case* something does seep out.
✔ Before putting ANYTHING in the foil, grease the foil super, super, well with nonstick spray. You do not want the rice to stick to the bottom!
✔ After pulling these out of the oven, make sure to give all the ingredients a good mix to get those delicious juices that have seeped below. You’ll also notice the cream cheese hasn’t quite melted so just spread that around with your fork and it will meld nicely with the chicken.
✔ Use heavy duty foil.
✔ Adjust your oven rack to the middle of your oven.
✔ TOPPINGS: these are key! This meal is pretty good as is, but it is spectacular with the “toppings.” The most important topping that is totally not optional is the cheese! Tons of melty Pepperjack cheese over this dish is insanely delicious. The other toppings are optional and since this is supposed to be an easy foil dinner, don’t worry too much about them. That said, they do give the dish some extra “wow factor” and don’t take too long. Our favorite additions: cilantro, fresh lime, sliced avocado, and sour cream. YUM. Also some extra salsa verde if you are really feeling that!
*www.chelseasmessyapron.com