Cooking in parchment paper ensures that the chicken will be tender and juicy. Parchment paper also holds in all the flavors.

SERVES 6

• 6 boneless, skinless chicken breasts
• 1 (4-ounce) can chopped green chilies, drained
• 1 cup frozen corn
• 2 tomatoes, chopped
• 2 tablespoons lime juice
• ¼ cup chopped cilantro
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 teaspoon cumin

1. Preheat oven to 375ºF. Cut six 12″ squares of parchment paper and place on work surface. Place one chicken breast in center of each.

2. In medium bowl, combine chilies, corn, tomatoes, lime juice, cilantro, salt, pepper, and cumin and mix well. Divide on top of chicken.

3. Fold edges of parchment paper over chicken and crimp to close.

4. Place on cookie sheet and bake until chicken is cooked and parchment paper is browned, about 25–35 minutes. Serve immediately.

Calories: 182.28
Fat: 3.43 grams
Saturated Fat: 0.93 grams
Carbohydrates: 9.48 grams
Sodium: 483.29 mg