Recipe - Tangy Chicken Breasts Baked With Black Bean Salsa

Marinated Chicken Breasts
2 tablespoon Fresh lime juice; or lemon
juice
1 tablespoon Ground cumin
1 tablespoon Ground coriander
2 teaspoon Salt
2 teaspoon Freshly ground black pepper
4 Skinned and boned chicken
breast halves
Salsa
15 ounce 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
cut or sliced up
1 pound Fresh tomatoes; cut into
wedges
3 tablespoon 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 13x9inch 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 MCRecipe 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).