Southwestern Chicken and Parmesan Basil Frites

Southwestern Chicken adapted from: Cheap, Healthy, Good

Parmesan Basil Frites adapted from: Love & Olive Oil

This southwestern chicken recipe is a fun twist to your average chicken dish. Black beans, corn, and salsa are any easy combo with chicken tenderloin. Wrapping it all up in a packet of foil really enhances the taste. And you know we love red (new) potatoes, so for a side to our chicken we tried out these parmesan basil french fries that you bake in the oven. They were simple and so good, with some of our favorite flavors - garlic and basil.

SW Chicken

Ingredients:

• 3 12x18-inch rectangles aluminum foil
• 6 boneless skinless chicken tenderloins
• ¾ cup canned black beans, draine
• ¾ cup frozen corn kernels, thawed
• ¾ cup chunky salsa

Directions:

Preheat oven to 450°F.

Salt and pepper tenderloins. Place two tenderloins in the middle of each sheet of tin foil. Top each with 1/4 cup beans, 1/4 cup corn, and 1/4 cup salsa.

Seal the foil packets. Bring the long ends together and double fold them. Then double fold sides. Don’t seal too tight, leaving space for them to steam while baking.

Bake for 35 minutes. Remove from oven and allow them to cool for a couple of minutes. Remove from foil and serve.

Baked Parmesan Basil Frites

Ingredients:

• 1/4 cup grated parmesan cheese
• 2 tsps. extra virgin olive oil
• 1 tbsp. dried basil
• 1/4 tsp. garlic powder
• 3 medium red potatoes

Directions:

Preheat oven to 425°F.

Slice potatoes into 1/4-inch fries. In a large bowl, combine parmesan, olive oil, basil, and garlic powder. Add fries to the bowl and toss to coat.

Coat a cookie sheet with cooking spray. Spread fries evenly on a single level. Bake for 15 minutes, flip, and bake for another 20 minutes, or until desired crispiness.

Yield: 3 servings