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Chicken with Black Bean and Corn Salsa




Source of Recipe


Pillsbury


List of Ingredients




Garnish
2 (6-inch) corn tortillas
Cooking spray
Reserved orange juice mixture
2 tablespoons chopped fresh cilantro
Salsa
1/2 cup orange juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cumin
1 (15-oz.) can Progresso® Black Beans, drained
1 (11-oz.) can Green Giant® White Shoepeg Corn, drained
1 medium tomato, finely chopped (3/4 cup)
Chicken
1 teaspoon salt
6 boneless skinless chicken breast halves
2 tablespoons olive oil
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
2 medium green onions, sliced (2 tablespoons)
3 cloves garlic, minced
1/4 cup dry white wine
1 tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves


Recipe



1. Heat oven to 400°F. Cut each tortilla in half; cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet; spray strips with cooking spray. Bake at 400°F. for 8 to 10 minutes until lightly toasted, stirring once halfway through baking. Set aside.
2. In medium bowl, mix orange juice, 2 tablespoons oil, the mustard, honey, ground red pepper and cumin. In small bowl, reserve 6 tablespoons orange juice mixture for garnish. To remaining mixture, add beans, corn and tomato; mix well.
3. Sprinkle salt on both sides of each chicken breast half. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 5 to 8 minutes on each side until chicken is fork-tender and juices run clear. Remove chicken from skillet; place on plate and cover to keep warm.
4. To same skillet, add remaining 1 tablespoon oil. Add both bell peppers, onions and garlic; cook and stir 1 minute. Add wine and thyme; cook and stir an additional minute.
5. To serve, spread 1 tablespoon reserved orange juice mixture on each serving plate. Cut each chicken breast half diagonally into slices; place over mixture on plates. Spoon bell pepper mixture over chicken. Top each with 1/2 cup salsa. Sprinkle each with 1 teaspoon cilantro. Top each with tortilla strips.