Saturday Night Mexican

One of the groups of recipes in FStoS that I've been wanting to do is the "chicken cooked in foil" group. There are a couple of things in there that just sound great and we now have the aluminum foil to do it (a previous attempt, using normal foil instead of the heavy duty kind, was not particularly successful). However, in the interests of using up half a jar of canned tomatoes that was in the 'fridge, I used the technique from the book but winged it on the contents. We served the Mexican influenced chicken with pintos (thawed beans and meat from last week), sliced avocado, lettuce and corn tortillas and the results were excellent. It would have been even better with sour cream, but there was none of that in the house.

Here's what I did:
2 boneless skinless chicken breast halves
1/2 a large red onion, thinly sliced
2 chipotle peppers, chopped with some of the adobo
4 cloves garlic, chopped
juice of one lime
~1tsp each ground cumin, ground coriander, and pasilla chile powder
4 canned tomatoes plus some juice
1 cup corn
manteca de color

Mix the chipotles, garlic, lime, spices, and tomato juice.
Spread about a Tbs of the manteca on the foil and make a bed out of the onions.
Salt and pepper the chicken breasts, then lay them on the onions.
Pour the sauce over the chicken, top with the tomatoes and corn, seal and follow the normal cooking directions.