15.3 ounce regular corn with red and green peppers, undrained canned
16 ounce pinto beans rinsed drained canned
4 servings toppings: cream shredded sour sliced
4 servings garnish: green onions whole
4 servings lettuce shredded
2 poblano chile peppers chopped
1 small bell pepper red chopped
2 tablespoons fajita seasoning
4 chicken breasts boneless skinless
Equipment
baking sheet
oven
aluminum foil
Directions
Preheat oven to 45
Tear off 4 (12- x 18-inch) foil sheets.
Place 1 chicken breast in center of each foil sheet.
Stir together peppers, beans, corn, and fajita seasoning, and spoon evenly on top of chicken.
Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet.
Place packets on a baking sheet.
Bake at 450 for 22 minutes or until chicken is done. Open foil packets carefully, allowing steam to escape.
Serve over lettuce on individual serving plates with desired toppings.
