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as posted by jrztomato in WFD 08/06:

Skillet Chicken with black beans and tomatoes

for the salsa:
2 vine-ripe tomatoes,seeded and diced
l small bunch cilantro, minced
l jalapeno. seeded and minced
l clove garlic, minced
2 tablespoons lime juice
salt and pepper to taste
l. combine the tomatoes, cilantro, jalapeno, garlic and lime juice in a bowl.
2..mix well
3.add s/p to taste
4. Refrigerate for 4 hrs before use to allow the flavors to blend.

for the beans:
2 tblspoons olive oil
2 cloves garlic, minced
l small yellow onion, peeled and diced
l 16-oz can black beans, drained and rinsed
1/4 cup orange juice
1 1/2 tspoons ground cumin
salt and pepper to taste
l. heat the olive oil in a medium skillet.
2.Add the garlic and onion and saute for about 3 minutes or until onion is transparent.
3.Add the drained black beans, orange juice and cumin. Cook until the liquid mostly evaporates (about 5 minutes on medium heat).
4. season with s/p and set aside.

for the chicken:
4- 8 oz chicken breasts, cleaned
salt and pepper to taste
2 tablespoons olive oil
2 limes, zested and juiced
2 tablespoons sugar
l. season the chicken on both sides with s/p
2. Heat the olive oil in a medium skillet.
Add the chicken breasts and brown on both sides. 3-4 minutes each side
3. Cover and continue to cook for another 8-10 minutes or until chicken juices run clear.
While the chicken is cooking, combine the lime zest and juice and sugar in a small bowl and mix well.
4. after chicken is cooked, add the lime mixture to the skillet. Cook 5 minutes or until mixture becomes syrupy.
turn the breasts to coat them well with the mixture.
remove chicken from skillet and set aside.
Serve:
Divide the beans between four plates and top each portion with a chicken breast. garnish with the salsa.
Freezable too!