Friday Feast: Southwestern Chicken
… aka, the easiest little chicken recipe that you’ll want for dinner tonight!
A few months ago, my mother-in-law (shout out to Mama Stu!) gave me this recipe that she found in the Atlanta Journal-Constitution, and it’s easy and really yummy. It’s great with a salad and a side of Spanish rice, and we cooked and devoured it so quickly on Wednesday night that I didn’t take great pictures! (I know… really lame of me.) So, here’s the recipe, sans great (?) photography.
Preparation time: 10 minutes
Cook time: 15-20 minutes
Clean-up time: 5 minutes
4 boneless, skinless chicken breasts
1 (15-ounce) can of black beans (rinsed and drained)
1 cup salsa (if you like the heat, a spicy salsa gives this dish a kick)
1 cup shredded cheddar or Mexican blend cheese
4 tablespoons sour cream
- Preheat the oven to 350 degrees.
- In a large lightly oiled skillet, pan fry the chicken until just cooked through, about 3-5 minutes per side.
- In a baking dish, layer the black beans.
- Add the chicken on top.
- Top with salsa and sprinkle with cheese.
- Bake for 15-20 minutes or until heated through and cheese has melted.
- Divide on 4 plates and top each serving with 1 tablespoon sour cream.
I love this recipe because it is filling, but it takes less than a half hour to make. I usually schedule to serve it when I know I have a busy day at the office and would otherwise not want to come home and cook. It’s a keeper!
Next Friday… peanut butter cup brownies, with pictures!