Choked Chicken with Peachy Bean Salsa |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
Chicken baked with artichoke hearts and mushrooms in a creamy tomato sauce seasoned with garlic and white wine. The chicken is accompanied by a colorful and fresh tasting peach, black bean and corn salsa served on romaine leaves. Ingredients:
4 boneless chicken breast halves |
salt and pepper |
1 (6 ounce) jar marinated artichokes, drained and halved |
8 ounces fresh mushrooms, sliced |
2 cloves garlic, minced |
1 (10 1/2 ounce) can cream of chicken soup |
1 (14 1/2 ounce) can peeled diced tomatoes, drained |
1/2 cup dry white wine |
1 tablespoon parsley flakes |
1/2 cup grated parmesan cheese |
2 cups diced peaches, fresh or frozen |
1 (15 1/2 ounce) can black beans, drained and rinsed |
3/4 cup cooked corn |
1/2 cup chopped green onion |
1 tablespoon chopped fresh cilantro |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh basil |
3 tablespoons fresh lemon juice |
1 teaspoon sugar |
salt and pepper |
romaine leaf |
Directions:
1. Choked Chicken: Preheat oven to 350° degrees F.
2. Place chicken breasts in a 9x13 inch baking dish.
3. Top chicken with artichokes and mushrooms.
4. In a medium size bowl, combine garlic, soup, tomatoes, wine and parsley, pour over chicken and sprinkle with cheese.
5. Bake 45 minutes.
6. Peachy Bean Salsa: Combine all ingredients and serve in individual romaine leaf boats .
|
|