Here is a fast one I made last night...
Ann Bliss sent me this recipe a while back and it is always delicious.
I used 4 boneless skinless chicken breasts, one 15 ounce can black
beans and one can of hunt's diced tomatoes with roasted garlic about
14/15 ounce can.
This is also great with two cans of Rotel tomatoes or just a can of
diced tomatoes.
...
Preheat your oven to 350 F.
I lined a 9 x 13 cake pan with foil just to make clean up easier.
Dump in the can of black beans, undrained, into the cake pan and spread out.
Next do the same with the tomatoes...
Now place the chicken breasts on top of the beans; be sure to not
let the chicken touch if possible.
Season the chicken, I used a little fresh ground pepper, Adobe
seasoning, and a sprinkle or two of garlic powder.
Cover the pan with foil, and bake for about 45 minutes...
Served over a bed of greens, i use romain lettuce and spinach leaf,
pasta, rice, or it is great over nothing too.
I used spiral pasta last night!
To serve, put a chicken breast on top of your bed, greens, pasta, or rice...
Cover the chicken breast with the black beans and tomatoes from the pan.
Enjoy!
Keep on Cooking!
Dale Campbell
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