Mayan Festival Party Chicken
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large clove garlic, minced
One 8-ounce bottle thick and smooth medium taco sauce
One 4-ounce can diced green chilies, drained
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon ground cumin
1 tablespoon honey
One 15-ounce can black beans, rinsed and drained
3 tablespoons sliced pimento-stuffed green olives
4 boneless skinless chicken breast halves, about 4 ounces each
1 cup finely shredded four-cheese Mexican blend
3 cups hot cooked rice
1/3 cup sliced pickled jalapeno chilies
Heat olive oil in a large nonstick skillet. Saute onion and garlic in olive oil for about 5 minutes or until transparent.
Add taco sauce, green chilies, orange juice concentrate, cumin and honey. Simmer 5 minutes.
Add black beans and sliced olives.
Place chicken breast halves in a 10-inch oven-proof baking dish. Spoon taco sauce mixture over chicken.
Cover and bake in 350-degree oven for 25-30 minutes.
During last 5 minutes of baking, sprinkle cheese over top. Serve over hot cooked rice and garnish with jalapeno chilies.
Makes 4 servings.
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