While in Florida last month, my cousin introduced me to this flavorful dish. We were relaxing after a day spent fishing and were coming up short on dinner ideas. Thankfully there were chicken breasts in the fridge, so he sent me to the kitchen with instructions on how to make Key West Chicken. Last week I was in a similar quandry: evening, tired, hungry, no dinner ideas; found thawed chicken in fridge and it was on. I made a few adjustments from what I learned in Florida but it was delicious nonetheless.
Key West Chicken:
4 Chicken Breasts
1 Jar Salsa
1 Can Black Beans, 15 oz
1 Can Diced Chiles, 5 oz
1 Bag Frozen Corn, any size-just spoon some out
Grated Cheddar Cheese, a lot
Lime Juice, just a squeeze
Salt & Pepper, just a shake
Steamed Basmati Rice
Set the chicken breast on a large sheet of aluminum foil; enough to make a tent of foil over the chicken when closed. Squeeze lime juice over top of chicken. Sprinkle with salt and pepper. Spoon a good serving of black beans, salsa, chilis and corn on chicken. Enclose chicken in foil and place on grill (high heat). Cooking time is approximately 20 minutes. When chicken is cooked through, open up foil and scoop in a large amount of cheddar cheese. Close foil, put back on grill for 1 minute, remove from grill, take chicken out of foil and place on bed of basmati rice. Enjoy.
Hint: Always add more salsa than you think you need. If you scrimp on salsa, it still flavors the chicken but leaves it without sauce.
This is a very filling dish. Rachel commented that she would like less chicken and more toppings.