Southwestern Chicken Baked in Foil

4 boneless chicken breasts
4 ounces mild goat cheese at room temperature
2 medium fresh jalapano peppers, seeded and minced
3 sun-dried tomatoes packed  in oil, minced

2 cups black beans, rinsed and drained
1 small red onion, finely chopped
1/3 cup chopped, fresh cilantro
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon red wine vinegar
pinch of ground red pepper

Rinse and pat the chicken breast dry.  Lay on a work surface, make an incision about 3 inches long and 2 inches deep in each chicken breast to create a pocket.  Mix together the goat cheese, jalapeno and sun dried tomatoes.  Spoon 1/4 of the filling into each pocket.  Press to seal edges, or close with toothpicks.  Generously season with salt and pepper.  Refrigerate for at least 15 minutes.

Combine black beans and the next six ingredients in a bowl.

Preheat oven to 375 degrees.

Place chicken breasts on four large squares of foil, Spoon 1/2 cup of black bean mixture on top of each piece of foil and top with chicken breasts.  Close the foil around the chicken and beans tightly. Set on  a baking sheet and cook for 30 - 35 minutes.