Tangy chicken breasts baked with black bean salsa

4 Servings

Ingredients

Quantity Ingredient
--Marinated Chicken Breasts
2 tablespoons Fresh lime juice; or lemon juice
1 tablespoon Ground cumin
1 tablespoon Ground coriander
2 teaspoons Salt
2 teaspoons Freshly ground black pepper
4 Skinned and boned chicken breast halves Salsa
15 ounces 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 pounds Fresh tomatoes; cut into wedges
3 tablespoons 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. Recipe By : Nathalie Dupree Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 20:22:13 -0700 (PDT) From: PatH <phannema@...>

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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