Foil-Baked Chicken with Black Beans and Corn

I found this recipe in "America's Test Kitchen- The Best Simple Recipes" cookbook. It was written for fish, but I adapted it to chicken by foil wrapping the chicken alone and cooking the beans and corn separate. Turned out delicious both ways! Be careful not to use too much of the chipotle chiles! They are HOT! But used in moderation, it adds a great flavor.


Foil-Baked Chicken with Black Beans and Corn

4 skinless boneless chicken breasts
salt and pepper
4 T unsalted butter, softened
2 t minced canned chipotle chiles in adobo
1/4 t grated zest and 2 T juice from 1 orange
2 garlic cloves, minced
1 (16 oz) can black beans, drained and rinsed
2 cups corn kernels fresh from cob
1/4 cup chopped fresh cilantro

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Pat chicken dry with paper towels and season with salt and pepper. Using fork, beat butter, 1 t chipotle, orange zest, half of garlic, 1/2 t salt , and 1/4 t pepper in bowl until combined. Spread butter mix over tops of breasts.

Combine beans, corn, 2 T cilantro, orange juice, remaining garlic, 1/2 t salt, and 1/4 t pepper in bowl. Place in microwave for a few minutes, stirring in the middle. If using fish for this recipe, you can place the veggies underneath the fish when wrapped up to place in the oven.

Lay four 14" lengths of foil on counter and place chicken on top. Fold foil over chicken, folding edges to seal. Arrange packets in single layer on rimmed baking sheet and bake until chicken is just cooked through, 50-60 minutes. If using fish, should only take 15-20 minutes at 450' oven.