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Skillet Chicken With Black Beans and Tomatoes
Skillet Chicken With Black Beans and Tomatoes
(Serves 4) For the Salsa 2 vine-ripe tomatoes, seeded and diced 1 small bunch cilantro, minced 1 jalapeno, seeded and minced 1 clove garlic, minced 2 tablespoons lime juice Salt and black pepper, to taste For the Beans 2 tablespoons olive oil 2 cloves garlic, minced 1 small yellow onion, peeled and diced 1 16-ounce can black beans, drained and rinsed 1/2 cup orange juice 1 1/2 teaspoons ground cumin Salt and pepper to taste For the Chicken 4 8-ounce chicken breasts, cleaned Salt and pepper, to taste 2 tablespoons olive oil 2 limes, zested and juiced 2 tablespoons sugar To prepare the salsa, combine the tomatoes, cilantro, jalapeno, garlic, and lime juice in a bowl. Mix well. Add salt and pepper to taste. Refrigerate for at least 4 hours before use, to allow the flavors to blend. To prepare the beans, heat the olive oil in a medium skillet. Add the garlic and onion and saute for about 3 minutes or until the onion is transparent. Add the drained black beans, orange juice, and cumin. Cook until the liquid mostly evaporates (about 5 minutes on medium heat). Season with salt and pepper to taste. Set aside. To prepare the chicken, season the chicken on both sides with salt and pepper. Heat the olive oil in a medium skillet. Add the chicken breasts and brown on both sides, about 3 to 4 minutes each. Cover and continue cooking for another 8 to 10 minutes, or until the chicken juices run clear. While the chicken is cooking, combine the lime zest and juice and the sugar in a small bowl and mix well. Once the chicken breasts are thoroughly cooked, add the lime mixture to the skillet. Cook for 5 more minutes or until the mixture becomes syrupy. Turn the breasts to coat them well with this mixture. When finished, remove from pan and set aside. To serve, divide the beans among 4 plates and top with a chicken breast. Garnish with the salsa. Nutrients per serving calories 415; protein 35g; carbohydrates 30g; dietary fiber 7g; fat 19g (saturated fat 4g); cholesterol 82mg; sodium 820mg -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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