Mexican-Style Chicken

I’ve never had anything like this in an actual Mexican restaurant, but it has chiles, cheese, and olives, so the original recipe called it Mexican chicken.  All I know is that it’s a kid and adult pleaser and it’s easy.

Mexican-Style Chicken with Black Beans, adapted from Relish

Ingredients:

  • olive or canola oil
  • 4 boneless, skinless chicken breasts
  • coriander
  • salt and pepper
  • 1 can diced tomatoes with chilis
  • 1 cup shredded cheese (I like pepper jack or mexican blend)
  • 1 small can black olives
  • Black beans
  • 2 cans black beans
  • 1-2 cloves garlic
  • 2 green onions
  • salt and pepper
  • 2 T. fresh mint
  • 1/2 c. crumbled goat cheese (I used feta this time because that’s what I had)
  • 1/4 c. half-and-half

Instructions:

1) Preheat the broiler or oven to high (you’re just going to be melting cheese).

2) I like to slice my chicken breasts in half lengthwise (or is it crosswise?) to make them thinner.  They’re much faster to cook that way.  Sprinkle coriander, salt and pepper on the chicken breasts.

3) Heat the oil in a large skillet that can go into the oven.  Cook the chicken on medium-high for 6 minutes per side, until they are cooked through.

4) While the chicken is cooking, start the beans.  Drain and rinse the beans and heat them in a saucepan with the garlic, green onions, salt and pepper, and chopped mint.  When warm, add cheese and half-and-half, mix together and keep warm until the chicken is done.

5) Add the tomatoes to the pan with the chicken, partially covering the chicken. Sprinkle cheese and olives over the chicken and put in the broiler or oven for a few minutes, until the cheese melts.

6) Serve, with black beans on the side.

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