Breasts - Mexicana Chicken (baked in parchment)

By á-47

Ingredients

• 1 cup dark Mexican lager beer
• 1 tea. flour
• 2 tea. olive oil
• 1 tea minced garlic
• 1/8 tea. salt
• 1 small zucchini, cut into thin slices
• 1 small yellow summer squash, cut into thin slices
• 1 medium red onion, cut into thin rings
• 2 tea. ground chipotle chile
• 2 tea., ground cumin
• 4 boneless, skinless chicken breast halves
• 1 lime, sliced into 8 slices
• 4 (15") squares of parchment paper

Preparation

Step 1

Pour beer into a 4 qt. saucepan and bring to a boil (it will foam up); boil 3 minutes, stirring down foam, until reduced to 1/2 cup. Remove from heat; whisk in flour until blended, then the olive oil, garlic and salt. Cool mixture to room temperature.

Heat oven to 375 degrees. In a bowl, toss together the sliced zucchini, summer squash and red onions.

In a small cup, mix together the ground chipotle, cumin and 1/2 tea. salt; rub spice mixture over the chicken.

Fold the parchment squares in half on the diagonal, then open up flat. Scatter the zucchini mixture on one triangular side of each piece of parchment and top with a chicken breast. Place 2 lime slices on top of each breast. Working with one portion at a time, spoon 2 Tbsp. of the beer mixture over chicken. Gold the unfilled side of parchment over the chicken to cover, then fold the edges together, all the way around, sealing the packet tightly. Repeat with remaining packets.

Place packets on a large baking sheet. Bake 26-28 minutes or until the packets are puffed and lightly browned.