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Brazilian Chicken Saute
6 broiler-fryer chicken breast halves, skinned and boned
Marinade: recipe follows
1 can (16 oz.) black beans, rinsed and drained
3 cups seeded, chopped fresh tomatoes
1 cup chopped green pepper
1 cup frozen corn, thawed and drained
1/4 cup sliced green onion
1 tablespoon corn oil
1 pound fettucine, cooked according to package directions
On hard surface with mallet or similar flattening utensil, pound chicken to
1/2-inch thickness. In shallow glass baking dish, place chicken. Spoon 1/2 of
marinade over chicken, covering evenly. Reserve remaining marinade. In large
bowl, place black beans, tomatoes, green pepper, corn and onion. Pour reserved
marinade over vegetables, stirring to mix. Refrigerate chicken and vegetables 1
hour. Remove chicken from marinade; drain. In large frypan, place oil and heat
to medium-high temperature. Add chicken and cook, turning, 8 minutes. Drain
juices from frypan and discard. Add vegetable mixture to frypan. Reduce heat to
low temperature and simmer, stirring occasionally, about 3 minutes or until fork
can be inserted in chicken with ease. To serve, place fettucine on serving
platter and arrange chicken and vegetable mixture on top. Makes 6 servings. <
Marinade: In small bowl, mix together 1/2 cup corn oil, 1/2 cup fresh lime
juice, 1/2 cup loosely packed cilantro leaves, 1 tablespoon minced pickled
jalapeno pepper, 1 tablespoon minced garlic, 1 teaspoon ground cumin and 1
teaspoon salt.
***Write a review of this recipe!***
Recipe from the National Chicken Council
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