| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Skinned and boned chicken breast halves; (4 oz) | |
| 2 | ts | S; fajita seasoning |
| 1 | ts | Olive oil |
| 1/2 | c | Chopped onion |
| 2 | Garlic cloves; minced | |
| 1 | cn | Black beans;, (15 oz) UNdrained |
| 1 | cn | Diced tomatoes and green chiles; (10 oz) |
| 1/4 | ts | Ground red pepper |
| 1/2 | ts | Ground cumin |
| 2 | tb | Chopped fresh cilantro |
| 1 | tb | Lime juice |
| Shredded Monterey Jack cheese |
INSTRUCTIONS
Rub chicken with fajita seasoning. Cook chicken in hot oil in a skillet over medium-high heat 3 minutes on each side or until done. Remove chicken from skillet, reserving drippings in skillet; keep chicken warm. Saute onion and garlic in reserved drippings until tender. Drain beans, reserving 2 Tablespoons of liquid; rinse and drain beans again. Process onion mixture, beans, reserved liquid, tomatoes (salsa), and next 4 ingredients in a blender or food processor until smooth, stopping once to scrape down sides. Pour mixture into a small saucepan, and cook over medium heat, stirring constantly, until thoroughly heated. Sprinkle with cheese and serve with chicken. Yield: 2 servings. Per serving... Calories: 399 (11% from fat); Fat: 5.1g (0.7g saturated); Cholesterol: 66mg; Sodium: 668 mg; Carbohydrate: 48g; Fiber: 1.5g; Protien: 41.5g Notes: March 1997 issue of Southern Living. Per serving (excluding unknown items): 1010 Calories; 10g Fat (9% calories from fat); 85g Protein; 153g Carbohydrate; 102mg Cholesterol; 134mg Sodium Posted to MC-Recipe Digest V1 #987 by jrjet@mtco.com (Dot & Tim McChesney) on Jan 6, 1998
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