| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Dupree, Chicken |
4 |
Servings |
INGREDIENTS
|
|
–Marinated Chicken Breasts |
| 2 |
tb |
Fresh lime juice; or lemon juice |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Ground coriander |
| 2 |
ts |
Salt |
| 2 |
ts |
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 |
tb |
Fresh cilantro leaves; coarsely chopped |
|
|
Salt and pepper |
INSTRUCTIONS
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).
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