SOUTHWESTERN CHICKEN IN PARCHMENT

      Title: SOUTHWESTERN CHICKEN IN PARCHMENT
  Categories: Chicken, Mine
       Yield: 4 Servings
  
       4    Chicken breast halves
            -skinned and boned
            -about 6oz each
       4 oz Mild goat cheese
            -(at room temp)
       2 md Jalape=A4os, minced
            -about 1 tbs
            -or more to taste
       3    Sun-dried tomatoes, minced
            -about 2 tbs
            Salt and pepper
       2 c  Cooked black beans
       1 sm Red onion(s)
            -finely chopped
            -about 1/2 cup
       3 tb Olive oil
     1/3 c  Cilantro, chopped
       1 ts Ground cumin seeds
       1 ts Red wine vinegar
       1 pn Cayenne
            Paprika for decoration
            Lime wedges
  
   Lay the chicken breast halves on a work surface  with the smoother
   side up. With a sharp knife, make an incision about 3-inches long and
   2-inches deep in the middle of the thick side of the breast to create
   a pocket.
   
   In a small bowl, combine the goat cheese, jalape=A4o, and sun-dried
   tomatoes. spoon a quarter of the filling into each pocket. Press the
   edges to seal. Generously season the chicken breasts with salt and
   pepper. Refrigerate for 15 minutes.
   
   Meanwhile, combine the beans, onion, olive, 3 tbs of the cilantro, the
   cumin, vinegar, cayenne, and more salt and pepper to taste/
   
   Heat the oven to 375=F8F. Cut the parchment into four 15-inch squares
   and crease each in half on the diagonal.Spoon about =AB cup of the
   black bean mixture on side of each parchment square; top each with a
   chicken breast and sprinkle with paprika. Fold the free triangle over
   the chicken to cover. Fold both edges of the parchment together all
   the way around the paper to seal tightly. Put the packets on two
   baking sheets and bake until the packets are lightly browned and
   puffed, about 25 minutes/ SErve immediately with the remaining
   cilantro and lime.
   
   Fine Cooking October-November 1995
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