Chicken Olé Foil Supper

Chicken Olé Foil Supper

Southern Living OCTOBER 2004

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes
  • Bake: 20 Minutes


  • 4 skinned and boned chicken breasts
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can whole kernel corn, drained (optional)
  • 1 cup (4 ounces) shredded Mexican cheese blend, Cheddar, or Monterey Jack cheese
  • Toppings: chopped fresh cilantro, sliced black olives, sour cream, guacamole


Tear off 4 (18- x 12-inch) sheets of aluminum foil; lightly grease 1 side of each sheet.

Place 1 chicken breast in center on lightly greased side of each foil sheet. Brush both sides of chicken evenly with oil; sprinkle evenly with salt and pepper. Spoon salsa evenly over chicken. Top evenly with black beans and, if desired, corn.

Bring together 2 sides of each foil sheet over ingredients, 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.

Bake at 450° for 20 minutes. Carefully open foil packets to prevent burns from hot steam. Sprinkle evenly with cheese before serving. Serve chicken with desired toppings.


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Chicken Olé Foil Supper Recipe