Chicken Santa Fe

• Heavy duty aluminum foil
• 4 boneless, skinless chicken breasts
• 2 poblano chile 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
• Toppings: sour cream, shredded Cheddar cheese, sliced green onions
• Garnish: whole green onions

1. Preheat oven to 450u0b0.
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 450u0b0 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. Garnish, if desired.

aluminum foil, chicken breasts, chile peppers, red bell pepper, pinto beans, black beans, corn with, fajita seasoning, sour cream, whole green onions

Taken from www.myrecipes.com/recipe/chicken-santa-fe (may not work)