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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 tablespoon Olive oil
1/4 teaspoon Minced garlic
1/2 teaspoon Cumin, ground
1/8 teaspoon Cinnamon, ground
2 lb Boneless chicken breast, cut into fourths
1/4 teaspoon Salt
1 cup Hannaford Inspirations Peach Salsa
15 oz Black beans, rinsed, drained
2 cup Frozen corn, thawed
1 oz Hannaford Inspirations Chipotle Grilling Sauce
4 teaspoon Fresh lime juice
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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

 
 
 
 
 
 
 
 
 
 
 
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