Side Pannel
Tangy Chicken Breasts Baked with Black Bean Salsa
Tangy Chicken Breasts Baked with Black Bean Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- --Marinated Chicken Breasts
- 2 tb Fresh lime juice; or lemon
- -juice
- 1 tb Ground cumin
- 1 tb Ground coriander
- 2 ts Salt
- 2 ts Freshly ground black pepper
- 4 Skinned and boned chicken
- -breast halves
- -- Salsa
- 15 oz 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 lb Fresh tomatoes; cut into
- -wedges
- 3 tb 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.
NOTES : The 'Salsa' is neither a salad nor a relish. It's baked with the
chicken (closer to a sopa or calabacita).
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.
NOTES : The 'Salsa' is neither a salad nor a relish. It's baked with the
chicken (closer to a sopa or calabacita).
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