A fun and tasty one-dish meal of southwestern chicken, beans and corn baked in individual foil packets and served with a choice of toppings such as sour cream, cheddar cheese and sliced green onion.

Chicken Santa Fe

Heavy duty aluminum foil
4 boneless, skinless chicken breasts
2 poblano chili peppers, chopped
1 small red bell pepper, chopped
1 (16-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15 1/4-ounce) can corn with red and green peppers, undrained
2 tablespoons fajita seasoning
Shredded lettuce for accompaniment
Toppings: sour cream, shredded Cheddar cheese, sliced green onions

1. Preheat oven to 450°F (230°C).
2. Tear off 4 (12 x 18-inch) foil sheets. Place 1 chicken breast in center of each foil sheet.
3. Stir together peppers, beans, corn, and fajita seasoning, and spoon evenly on top of chicken.
4. 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.
5. Bake at 450°F (230°C) for 22 minutes or until chicken is done. Open foil packets carefully, allowing steam to escape.
6. Serve over a bed of lettuce on individual serving plates with desired toppings.

Makes 4 servings.