Green and Red Chili Chicken

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

Serves: 6Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 6 boneless, skinless chicken breasts
  • 1 can (4 oz.) chopped green chilies, drained
  • 2 small red chilies, seeded and sliced
  • 1 cup frozen corn
  • 2 tomatoes, chopped
  • 2 Tbsp. fresh lime juice
  • 1⁄4 cup chopped fresh cilantro
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. cayenne pepper
  • 1 tsp. ground cumin


  • Preheat oven to 375°F. Cut 6 squares of parchment paper (12 inches) and place on work surface. Place one chicken breast in center of each.
  • In medium bowl, combine chilies, corn, tomatoes, lime juice, cilantro, salt, pepper, and cumin and mix well. Divide on top of chicken.
  • Fold edges of parchment paper over chicken and crimp to close. Place on cookie sheet.
  • Bake until chicken is cooked and parchment paper is browned, about 35 minutes. Serve immediately.