Chicken-Pineapple Tango
Serves 4
Published in: Ft. Lauderdale Sun-Sentinel
1 cup quick-cooking brown or white rice
4 boneless -- skinless chicken breast halves
1 teaspoons salt
Fresh-ground black pepper -- to taste
1 teaspoons olive oil
1 can unsweetened crushed pineapple -- drained (20-ounce)
1 can black beans (15-ounce)
2 tablespoons chopped fresh mint -- plus more mint sprigs, for garnish
1 tablespoons brandy or tequila
2 scallions -- chopped
Juice of 1 lime
4 tablespoons low-fat or regular sour cream
Preheat broiler. Cook rice according to package directions. Season chicken
with 1/2 teaspoon salt and pepper to taste; brush with oil. Broil chicken
12 minutes until cooked through, turning halfway through cooking.
Meanwhile, combine the pineapple, black beans, 2 tablespoons chopped mint,
brandy or tequila, scallions, lime juice, remaining 1/2 teaspoon salt and
pepper in a large bowl. Set aside to let flavors meld while chicken cooks.
Divide rice among four plates. Top with a chicken breast; spoon salsa
over. Top each with 1 tablespoon sour cream; garnish with additional mint,
if desired.
Makes 4 servings.
Exported from A Cook's Books -- Recipe management for Macintosh
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