Here is another recipe from Holly Clegg. I always like new ways to cook chicken since that seems to be all we eat here. Seriously....I'm growing feathers. This recipe was extremely easy and so good for leftovers. For some reason leftover chicken just doesn't sit well with me but this was actually good. Holly Clegg suggests eating the leftovers wrapped in a whole wheat tortilla and I can see why! We ate it over brown rice and it was yummy, yummy, yummy.
1/2 cup chopped onion
1/2 tsp minced garlic
1 (16 oz) can black beans, rinsed and drained
1 (16 oz) can diced tomatoes, with their juice
1 (4 oz) can chopped green chilies, drained
1 tbsp chili powder
1 tbsp ground cumin
1 tsp ground coriander
2 lbs boneless skinless chicken breast
salt and pepper to taste
Preheat oven to 350 degrees. In a pot coated with nonstick cooking spray, saute the onion and garlic over medium heat until tender, about 5 minutes. Stir in the black beans, tomatoes with juice, green chilies, chili powder, cumin, and coriander. Bring to a boil; reduce the heat and simmer 5 minutes. In a 2 quart oblong ovenproof pan, season the chicken breasts with salt and pepper. Pour the black bean sauce over the chicken. Bake, covered with foil, for 45 minutes to 1 hour, until the chicken is cooked through.
Makes 6 to 8 servings
Calories 187; Fat 2
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