What You Need
Vegetable cooking spray
6 small skinless boneless chicken breast halves (1 1/2 pounds)
Salt and pepper, to taste
1 large sweet red pepper, sliced
6 green onions and tops, sliced
3 cloves garlic, minced
1 to 2 jalapeņo pepper, veins and seeds discarded, minced
2 teaspoons minced gingerroot
1 can (13 3/4 ounces) 1/3 less sodium chicken broth
2 cups cubed pineapple
1/2 cup mango chutney
2 tablespoons packed light brown sugar
2 to 3 teaspoons curry powder
2 tablespoons cornstarch
1/4 cup cold water
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
4 cups cooked rice, warm
What To Do
1. Spray large skillet with cooking spray; heat over medium heat until hot.
2. Cook chicken breasts over medium heat until browned, 5 to7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch baking pan.
3. Spray medium skillet with cooking spray; heat over medium heat until hot.
4. Saute red pepper, onions, garlic, jalapeno pepper, and ginger root until onions are tender, about 5 minutes.
5. Stir in chicken broth, pineapple, chutney, brown sugar and curry powder; heat to boiling. Pour mixture over chicken.
6. Bake uncovered, until chicken is tender and juices run clear when pierced with a fork, about 30 minutes.
7. Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling.
8. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened, about 1 minute.
9. Stir in black beans; cook over medium heat 2 to 3 minutes.
10. Spoon pineapple-bean mixture over chicken; serve with rice.
Source: American Dry Bean Board.
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