| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Caribbean | Main dish, Poultry | 4 | Servings |
INGREDIENTS
| 3 | T | Fresh lime juice |
| 2 | T | Vegetable oil |
| 1/4 | t | Ground red pepper |
| 4 | Cloves garlic, crushed | |
| 4 | Skinned, 4-ounce boned | |
| chicken breast halves | ||
| Vegetable cooking spray | ||
| 2 | c | Water |
| 1/2 | c | Diced red bell pepper |
| 1 | T | Chopped purple onion |
| 1 | c | Drained canned black beans |
| 1/2 | c | Unsweetened orange juice |
| 2 | T | Balsamic vinegar |
| 1/4 | t | Salt |
| 1/8 | t | Freshly ground black pepper |
| 2 | Cloves garlic, crushed | |
| Fresh cilantro sprigs | ||
| optional |
INSTRUCTIONS
Directions: Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Coat the grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 10 minutes on each side or until chicken is done, basting occasionally with reserved marinade. Set aside, and keep warm. Bring water to a boil in a small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Plunge into ice water; drain well. Set aside. Position knife blade in food processor bowl; add beans and next 5 ingredients. Process until smooth. Pour into a saucepan, and cook over medium heat until heated. Spoon 1/4 cup plus 1 tablespoon bean mixture onto each of 4 serving plates. Place 1 chicken breast half on top of sauce; top each with 2 tablespoons bell pepper mixture. Garnish with fresh cilantro, if desired. Note: The exotic flavors of South Florida and the Caribbean combine in this attractive yet easy entree. Serve it with yellow rice, a tossed green salad, and crusty bread to use for sopping up every single drop of the delicious savory sauce. Nutritional Info: CALORIES 263 (27% from fat); PROTEIN 30.7g; FAT 7.8g (SAT 1.8g, MONO 2.3g, POLY 2.6g); CARB 16.3g; FIBER 2.3g; CHOL 72mg; IRON 2.2mg; SODIUM 349mg; CALCIUM 36mg. Posted to MM-Recipes Digest V3 #2.TXT Posted to MM-Recipes Digest V4 #012 From: Julie Bertholf <jewel1@ix.netcom.com> Date: Fri, 10 Jan 1997 20:15:36 -0800
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