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RDJ-- Cumin Chicken w/Black Beans, 10-19-09
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RDJ Petite
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Oct 20, 2009 08:03 PDT
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Volume 12 Number 244
US Library of Congress ISSN: 1530-3292
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Cumin Chicken with Black Beans
2 boneless, skinless chicken breast halves
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1/2 cup chopped red onion
1 jalapeño pepper, seeded and minced
3 cups canned black beans, rinsed and drained
1 1/2 cups frozen corn kernels, thawed
1 1/4 cups cherry tomato halves
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
2 teaspoons red wine vinegar
Place chicken between 2 sheets of plastic wrap; pound with a mallet to
1/2-inch thickness. Combine cumin with cayenne pepper and rub over
chicken. Heat oil in a large skillet over medium heat. Sauté chicken for
4 minutes per side. Remove to a cutting board. Return the skillet with
pan drippings to medium heat. Add the onion and jalapeño and cook,
stirring, 1 minute. Add the beans, corn, tomatoes, and 3 tablespoons
water and cook, stirring, 1 or 2 minutes, until ingredients are just
heated through. Remove from heat and toss with the scallions, cilantro,
and vinegar. Season to taste with salt and freshly ground pepper. Slice
chicken and arrange on top of beans. Yield: Serves 4.
CALORIES 324 (0% from fat); FAT 9g (sat 1g); CHOLESTEROL 39mg; CALCIUM
89mg; CARBOHYDRATE 45g; SODIUM 433mg; PROTEIN 25mg; FIBER 12g
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Recipe du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving RDJ, please support us by sending a check
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195, Henrico NC, 27842. Or use PAYPAL ( http://www.paypal.com ) and
donate (via your account or their secure credit card site) directly thru
Rich's email address ( ri-@recipedujour.com ). Thank you.
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