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Chicken with Black Bean and Corn Salsa

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  • 40 min prep time
  • 40 min total time
  • 22 ingredients
  • 6 servings
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This chicken makes a spectacular presentation, perfect for weekend entertaining.

Bake-Off® Contest 41, 2004
Carol Blake
El Dorado Hills, California

Ingredients

Garnish

2
(6-inch) corn tortillas
Cooking spray
Reserved orange juice mixture
2
tablespoons chopped fresh cilantro

Salsa

1/2
cup orange juice
2
tablespoons olive oil
1
tablespoon Dijon mustard
1
tablespoon honey
1/4
teaspoon ground red pepper (cayenne)
1/8
teaspoon ground cumin
1
(15-oz.) can Progresso™ Black Beans, drained
1
(11-oz.) can white shoepeg corn, drained
1
medium tomato, finely chopped (3/4 cup)

Chicken

1
teaspoon salt
6
boneless skinless chicken breast halves
2
tablespoons olive oil
1
medium red bell pepper, cut into strips
1
medium green bell pepper, cut into strips
2
medium green onions, sliced (2 tablespoons)
3
cloves garlic, minced
1/4
cup dry white wine
1
tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves

Steps

  • 1 Heat oven to 400°F. Cut each tortilla in half; cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet; spray strips with cooking spray. Bake at 400°F. for 8 to 10 minutes until lightly toasted, stirring once halfway through baking. Set aside.
  • 2 In medium bowl, mix orange juice, 2 tablespoons oil, the mustard, honey, ground red pepper and cumin. In small bowl, reserve 6 tablespoons orange juice mixture for garnish. To remaining mixture, add beans, corn and tomato; mix well.
  • 3 Sprinkle salt on both sides of each chicken breast half. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 5 to 8 minutes on each side until chicken is fork-tender and juices run clear. Remove chicken from skillet; place on plate and cover to keep warm.
  • 4 To same skillet, add remaining 1 tablespoon oil. Add both bell peppers, onions and garlic; cook and stir 1 minute. Add wine and thyme; cook and stir an additional minute.
  • 5 To serve, spread 1 tablespoon reserved orange juice mixture on each serving plate. Cut each chicken breast half diagonally into slices; place over mixture on plates. Spoon bell pepper mixture over chicken. Top each with 1/2 cup salsa. Sprinkle each with 1 teaspoon cilantro. Top each with tortilla strips.
  • 1 Heat oven to 400°F. Cut each tortilla in half; cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet; spray strips with cooking spray. Bake at 400°F. for 8 to 10 minutes until lightly toasted, stirring once halfway through baking. Set aside.
  • 2 In medium bowl, mix orange juice, 2 tablespoons oil, the mustard, honey, ground red pepper and cumin. In small bowl, reserve 6 tablespoons orange juice mixture for garnish. To remaining mixture, add beans, corn and tomato; mix well.
  • 3 Sprinkle salt on both sides of each chicken breast half. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 5 to 8 minutes on each side until chicken is fork-tender and juices run clear. Remove chicken from skillet; place on plate and cover to keep warm.
  • 4 To same skillet, add remaining 1 tablespoon oil. Add both bell peppers, onions and garlic; cook and stir 1 minute. Add wine and thyme; cook and stir an additional minute.
  • 5 To serve, spread 1 tablespoon reserved orange juice mixture on each serving plate. Cut each chicken breast half diagonally into slices; place over mixture on plates. Spoon bell pepper mixture over chicken. Top each with 1/2 cup salsa. Sprinkle each with 1 teaspoon cilantro. Top each with tortilla strips.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
420
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
3g
15%
Cholesterol
75mg
25%
Sodium
920mg
38%
Total Carbohydrate
42g
14%
Dietary Fiber
7g
28%
Sugars
11g
Protein
36g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 4 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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