Tangy Chicken Breasts Baked with Black Bean Salsa

Categories: Dupree | Chicken

Serves: 4 Servings

Ingredients:

--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

Instructions:
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.
Recipe By : Nathalie Dupree

Posted to MC-Recipe Digest V1 #241

Date: Fri, 11 Oct 1996 20:22:13 -0700 (PDT)

From: PatH

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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