*  Exported from  MasterCook  *
 
             Tangy Chicken Breasts Baked with Black Bean Salsa
 
 Recipe By     : Nathalie Dupree
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Dupree                           Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --Marinated Chicken Breasts
    2      tablespoons   fresh lime juice -- or lemon juice
    1      tablespoon    ground cumin
    1      tablespoon    ground coriander
    2      teaspoons     salt
    2      teaspoons     freshly ground black pepper
    4                    skinned and boned chicken breast halves
                         -- Salsa
   15      ounces        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      pound         fresh tomatoes -- cut into wedges
    3      tablespoons   fresh cilantro leaves -- coarsely chopped
                         Salt and pepper
 
 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.
 
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 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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