Category: Chicken

--Marinated Chicken Breasts

2 tbsp Fresh lime juice, or lemon juice

1 tbsp Ground cumin

1 tbsp Ground coriander

2 tsp Salt

2 tsp Freshly ground black pepper

4 Skinned and boned chicken breast halves - Salsa

15 oz 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 lb Fresh tomatoes, cut into wedges

3 tbsp Fresh cilantro leaves, coarsely chopped

Salt and pepper

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@wizard.ucr.edu>



NOTES : The 'Salsa' is neither a salad nor a relish. It's baked with the chicken (closer to a sopa or calabacita).