Skip to main content

Pan-Fry

Salsa-Sauced Chicken with Black Beans and Corn
Ingredients
The bright, fruity flavor of peach salsa and the sweet smokiness of chipotle-spiced black beans and corn add spark to this quick and easy chicken dinner. The chicken may be frozen without the beans and corn. Recipe may be halved.
1 Tbsp. olive oil
1/4 tsp. minced garlic
1/2 tsp. cumin
Pinch cinnamon
1 3/4 to 2 lb.Taste of Inspirations Thin Sliced Boneless Breast Cutlets, cut into strips about 3/4 in. wide and 3 to 4 in. long
1/4 tsp. salt
1 cup Inspirations Peach Salsa
1 (15-oz.) can black beans, rinsed, drained
2 cup frozen corn, thawed
2 Tbsp. Inspirations Chipotle Grilling Sauce
4 tsp. fresh lime juice
+ Add to Shopping List
Salsa-Sauced Chicken with Black Beans and Corn

Salsa-Sauced Chicken with Black Beans and Corn

Salsa-Sauced Chicken with Black Beans and Corn
  • Servings:Serves 6
  • Prep Time:20 minutes
  • Cook Time:16 minutes
directions
1. Heat oil in large skillet over medium-high heat. Add garlic, cumin, and cinnamon and stir. When garlic begins to brown, after about 1 minute, add chicken to pan in one layer. Sprinkle with salt.
2. Cook chicken until browned on one side, 3 to 5 minutes, and then flip to cook other side until chicken is cooked all the way through, about 10 minutes. Cut into chicken to check doneness; strips should be opaque all the way through.
3. Turn heat to low, add salsa to pan, and mix to distribute. Heat over low heat until salsa is warmed through.
4. While salsa warms, in a small saucepan, combine beans, corn, Chipotle Grilling Sauce, and lime juice. Heat over medium-low heat until warmed.
5. To serve, pour bean mixture onto a serving platter and top with three-quarters of the chicken, reserving the remaining chicken for lunch.
Source: Hannaford fresh Magazine, September - October 2008
 
 
 
 
 
 
 
 
 
 
 
loading