This Southwestern Chicken in Parchment is a vibrant, flavorful meal that feels special yet remains simple enough for a weeknight. The chicken breasts are butterflied and stuffed with a creamy, spicy mixture of mild goat cheese, minced jalape&# 195;±os, and sun-dried tomatoes, creating a rich contrast to the lean meat. Alongside the chicken, a refreshing black bean salad tossed with cilantro, cumin, and red wine vinegar adds a hearty, tangy element. Baking everything in sealed parchment packets (en papillote) steams the chicken to perfection, keeping it incredibly moist while infusing it with aromatics. ItâÂÂs a visually stunning dish that requires minimal cleanup, making it ideal for date nights or impressing guests without the hassle. Serve with lime wedges for an extra burst of freshness.
Southwestern Chicken In Parchment
Description
This Southwestern Chicken in Parchment is a vibrant, flavorful meal that feels special yet remains simple enough for a weeknight. The chicken breasts are butterflied and stuffed with a creamy, spicy mixture of mild goat cheese, minced jalape&# 195;±os, and sun-dried tomatoes, creating a rich contrast to the lean meat. Alongside the chicken, a refreshing black bean salad tossed with cilantro, cumin, and red wine vinegar adds a hearty, tangy element. Baking everything in sealed parchment packets (en papillote) steams the chicken to perfection, keeping it incredibly moist while infusing it with aromatics. ItâÂÂs a visually stunning dish that requires minimal cleanup, making it ideal for date nights or impressing guests without the hassle. Serve with lime wedges for an extra burst of freshness.Ingredients
Directions
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Place the chicken breast halves on a work surface with the smoother side up.
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Using a sharp knife, cut a 3-inch long, 2-inch deep incision in the middle of the thick side of each breast to create a pocket, being careful not to cut all the way through.
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In a small bowl, combine the mild goat cheese, minced jalapeños, and minced sun-dried tomatoes.
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Spoon a quarter of the cheese filling into each chicken pocket and press the edges together to seal.
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Generously season the outside of the chicken breasts with salt and pepper.
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Refrigerate the stuffed chicken for 15 minutes to firm up the filling.
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Meanwhile, in a medium bowl, combine the cooked black beans, finely chopped red onion, 3 tablespoons of chopped cilantro, olive oil, ground cumin, red wine vinegar, cayenne pepper, and salt and pepper to taste.
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Preheat the oven to 375ðF (191ðC).
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Cut parchment paper into four 15-inch squares and crease each in half diagonally.
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Spoon about 1/2 cup of the black bean mixture onto one side of each parchment square (on the creased side).
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Top each portion of beans with one stuffed chicken breast and sprinkle with cayenne paprika.
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Fold the free triangle of parchment over the chicken to cover it completely.
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Fold and crimp the edges of the parchment tightly all the way around to seal the packet, ensuring no steam can escape.
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Place the sealed packets on two baking sheets.
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Bake until the packets are puffed and lightly browned, about 25 minutes.
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Serve immediately, garnished with the remaining chopped cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 299.3kcal
- % Daily Value *
- Total Fat 11.7g18%
- Saturated Fat 3.1g16%
- Cholesterol 139.2mg47%
- Sodium 128.8mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 45.2g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the parchment packets are sealed tightly so the steam cooks the chicken evenly and keeps it moist.
If you prefer a milder flavor, remove the seeds from the jalapeños before mincing, or reduce the amount of cayenne pepper.
For a dairy-free variation, substitute the goat cheese with a vegan cream cheese or omit the filling entirely and marinate the chicken in the spices instead.
Leftover black bean salad can be stored in an airtight container in the refrigerator for up to 3 days.
