Chicken Olé Foil Supper

Ingredients

• 15 ounce black beans rinsed drained canned
• 4  skinned and boned chicken breasts 
• 4 servings toppings: cilantro fresh sour black sliced chopped
• 4 ounces monterrey jack cheese shredded
• 0.3 teaspoon pepper 
• 0.8 cup salsa 
• 0.5 teaspoon salt 
• 2 teaspoons vegetable oil 

Equipment

• baking sheet
• oven
• aluminum foil

Directions

1. Tear off 4 (18- x 12-inch) sheets of aluminum foil; lightly grease 1 side of each sheet.
2. Place 1 chicken breast in center on lightly greased side of each foil sheet.
3. Brush both sides of chicken evenly with oil; sprinkle evenly with salt and pepper. Spoon salsa evenly over chicken. Top evenly with black beans and, if desired, corn.
4. Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet.
5. Place packets on a baking sheet.
6. Bake at 450 for 20 minutes. Carefully open foil packets to prevent burns from hot steam.
7. Sprinkle evenly with cheese before serving.
8. Serve chicken with desired toppings.