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