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Chicken with Black Bean and Corn Salsa

Name: Chicken with Black Bean and Corn Salsa
Prep time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 (6-inch) corn tortillas; Cooking spray; Reserved orange juice mixture; 2 tablespoons chopped fresh cilantro; 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); 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

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Prep 40 min
Total 40 min
Ingredients 22
Servings 6

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This chicken makes a spectacular presentation, perfect for weekend entertaining.

By Pillsbury Kitchens

Updated Aug 2, 2016

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.

Nutrition Information

420 Calories, 15g Total Fat, 36g Protein, 42g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe

Calories: 420

Calories from Fat: 130

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

*Percent Daily Values are based on a 2,000 calorie diet.