Parchment Paper Mexican Chicken

Credit: Stacey Smith

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can black beans (or pinto beans, if preferred)
• 2 packages Spanish rice, prepared
• 1 can corn
• 1 onion, cut into thick strips
• 1 can Rotel
• salt and pepper
• sour cream
• grated cheddar cheese
• avocado chunks
• green onions
• parchment paper
• thread, doubled up (embroidery thread preferred)

Directions:

1. Heat oven to 350-375 degrees. Make 4 large parchment paper squares (about 14" square-- the sides will be gathered to make a bag, so it has to be big enough). Place 1 chicken breast in the middle of 1 parchment square and season, if desired. Layer 3 or so spoonfuls of beans on top. Then place 3 or so spoonfuls of rice on top of that. Top with some corn, 4-6 onion strips, and a couple scoops of Rotel. Sprinkle with salt and pepper. Pull all of the sides up to make a "bag" and twist. Tie the string very tightly around the neck of the bag to seal it. This is very important because the steam/heat trapped inside helps when cooking the servings. Place all of the bags on a cookie sheet and place in the oven for about 40 minutes. Remove from oven and let cool about 5 minutes. 
2. To serve, have each person take one bag. Remove thread and pour bag's contents on plate. Shred up the chicken and mix it all together, adding sour cream, cheese, avocado, and green onions. Now it's ready to eat, or you can scoop it up with corn chips.