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Old 10-23-2006, 12:05 PM
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Skillet Chicken with Black Beans and Tomatoes

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.
Divide the beans between four plates and top each portion with a chicken breast. garnish with the salsa.
Freezable too!
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