Theresa's Chicken & Black Beans
Author: Food Musings
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 3-4
- 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
- Using a sharp knife, place a cut into the side of the middle of the thickest part of each chicken breast.
- Carefully moving the knife around, create a pocket in the meat.
- Using a small food processor or chopper, mince the peppers and sundried tomatoes.
- Add the feta and pulse another couple of times until well blended.
- Spoon ¼-1/3 of this filling (depending on whether you are using 3 or 4 breasts) into the pocket of the chicken.
- Refrigerate 15 minutes.
- Cut 3-4 pieces of aluminum or parchment paper.
- Lay the breast, smooth side up onto these sheets.
- Mix the beans, shallot, cilantro, canola, cumin, cayenne and red wine vinegar together in a small bowl.
- Place onto the chicken on the sheets.
- Carefully fold the sheet edges together and create a firm seal.
- Bake at 375 degrees for half an hour. Check and leave until desired doneness.
- Serve with a squeeze of lime if desired.
Recipe by Food Musings at http://foodmusings.ca/cookbooks/theresas-chicken-black-beans/
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