6 broiler-fryer chicken
breast halves, skinned and boned
Marinade (recipe follows)
1 (16-ounce) can 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 or vegetable 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.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
