Tangy chicken breasts baked with black bean salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| --Marinated Chicken Breasts | ||
| 2 | tablespoons | Fresh lime juice; or lemon juice |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Ground coriander |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Freshly ground black pepper |
| 4 | Skinned and boned chicken breast halves Salsa | |
| 15 | ounces | Black beans, canned; rinsed and drained |
| 2 | Onions; cut into eighths | |
| 3 | Yellow squash; cut into 1\" chunks | |
| 3 | Zucchini; cut into 1\" chunks | |
| 4 | Garlic cloves; peeled and sliced | |
| 1 | pounds | Fresh tomatoes; cut into wedges |
| 3 | tablespoons | Fresh cilantro leaves; coarsely chopped |
| Salt and pepper | ||
Directions
For the chicken, in a bowl combine lime (or lemon, if preferred) juice, cumin, coriander, salt and pepper. Rub each breast with marinade and set aside, 1 to 2 hours.
For the salsa, preheat oven to 400 degrees F. In a large bowl toss together black beans, onions, squash, zucchini, garlic, tomatoes and cilantro.
Season to taste with salt and pepper. Put beans in a 13x9-inch baking pan and arrange chicken breasts on top. Pour any extra marinade over chicken breasts and bake until chicken is a nice golden brown and vegetables are tender, about 1 hour. Serves 4. Recipe By : Nathalie Dupree Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 20:22:13 -0700 (PDT) From: PatH <phannema@...>
NOTES : The 'Salsa' is neither a salad nor a relish. It's baked with the chicken (closer to a sopa or calabacita).