Theresa's Chicken & Black Beans
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Adapted from the Joy of Cooking
Ingredients
  • 3-4 boneless, skinless chicken breasts (not IQF- individually quick frozen)
  • 4 oz. feta cheese (original calls for goat cheese)
  • 1 T chopped hot banana peppers (original calls for 2 jalapenos)
  • 3 minced rehydrated sun-dried tomatoes
  • 540 ml canned black beans, drained
  • 1 shallot, chopped (original calls for a small red onion)
  • ⅓ c cilantro, chopped
  • 1 T canola oil
  • 1 t cumin
  • 1 t red wine vinegar
  • pinch of cayenne pepper
  • lime wedges if desired
Instructions
  1. Using a sharp knife, place a cut into the side of the middle of the thickest part of each chicken breast.
  2. Carefully moving the knife around, create a pocket in the meat.
  3. Using a small food processor or chopper, mince the peppers and sundried tomatoes.
  4. Add the feta and pulse another couple of times until well blended.
  5. Spoon ¼-1/3 of this filling (depending on whether you are using 3 or 4 breasts) into the pocket of the chicken.
  6. Refrigerate 15 minutes.
  7. Cut 3-4 pieces of aluminum or parchment paper.
  8. Lay the breast, smooth side up onto these sheets.
  9. Mix the beans, shallot, cilantro, canola, cumin, cayenne and red wine vinegar together in a small bowl.
  10. Place onto the chicken on the sheets.
  11. Carefully fold the sheet edges together and create a firm seal.
  12. Bake at 375 degrees for half an hour. Check and leave until desired doneness.
  13. Serve with a squeeze of lime if desired.
Recipe by Food Musings at http://foodmusings.ca/cookbooks/theresas-chicken-black-beans/