31 March, 2011

Southwestern Chicken with Bean Sauce | The Holly Clegg Trim & Terrific Cookbook

The refried beans dissolve to create a wonderful flavored sauce for the chicken.



Southwestern Chicken with Bean Sauce ingredients
Makes 6 to 8 servings
Casserole
Skinless, boneless chicken breasts
1 (16-oz) can fat-free refried beans, with or without diced chilies
1/2 cup 1 cup chopped red onion
1 (16-oz) jar salsa

For serving
1 cup shredded reduced-fat sharp Cheddar cheese
1/4 cup chopped green onion 
1 cup medium chopped red onion (we add)
Light sour cream (we add) 
Guacamole (we add)


Southwestern Chicken with Bean Sauce Directions
Get ready
Assemble ingredients and equipment. Preheat oven to 375ºF. Coat lightly a 2-quart oblong baking dish with nonstick cooking spray.

If seasoning the beans, prepare them now (see Notes below). 


Assemble casserole
Place chicken breasts in the prepared baking dish.

Spread the refried beans to cover the top of the chicken. 

Sprinkle with one (1) cup of the red onions. 

Pour salsa evenly over the top. 


Bake and serve
Cover with foil, and bake until chicken is done, about eighty (80) minutes.

Sprinkle with the Cheddar cheese and green and red onions, if desired. 


Serve warm, passing the sour cream and guacamole at the table.


Southwestern Chicken with Bean Sauce Notes
  • We splurge with more chopped red onions and add the sour cream and guacamole condiments.

  • To season the refried beans, we use 1/4 cup diced onions, 1/4 cup low-sodium chicken broth and 1/4 to 1/2 tsp ground cumin. In a medium saucepan, combine the beans with these additional ingredients and cook over Medium-Low heat until the onions have softened and the beans are creamy, about five (5) minutes. Taste and adjust seasoning.

  • Serve with yellow or brown rice or a rice casserole and fresh fruit salad.


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