Foil Pack Mexican Chicken and Potatoes for Two Recipe

My mom used to always throw a bunch of whatever she had on hand in foil, wrap it up and throw it in the oven. Sometimes it turned out well, sometimes (depending on what was in the fridge or pantry) it turned out really weird. This recipe turned out pretty good. The potatoes were tender and the juice looked like a lot coming out, but it was like a flavorful gravy to drag your chicken around in and both plates were clean at the end of the meal. Yum.

• 2 medium potatoes, peeled if desired, sliced about 1/4 inch thick
• 1 jalapeno, chopped
• 1/2 onion, sliced thin
• 2 boneless, skinless chicken breasts
• 1/2 cup cheddar cheese
• 4 tablespoons salsa
• ground coriander
• salt and pepper
• Cooking oil spray
• Lime wedges (optional)
• Sour cream (optional)
• Cilantro (optional)

1. Preheat oven to 400 degrees F.
2. Tear off two sheets of foil in 1 foot lengths and lay side by side and spray with cooking oil spray.
3. Divide the chicken, jalapenos and onions between the sheets, arranging in the center.
4. Sprinkle with coriander, salt and pepper and lay chicken breast on top of potato pile.
5. Sprinkle cheese over each breast and then add 2 tablespoons of salsa on each.
6. Close foil by rolling up all edges, but leave some room inside for heat and steam to circulate.
7. Place both packs on a cookie sheet and bake for about 30 minutes or until chicken is done.
8. Cut a slit in the top to vent and slide entire contents onto a plate.
9. Serve with lime wedge, sour cream and fresh cilantro on the side, if desired.