Salsa Chicken Breast

I forget about black beans. And then I remember them. This easy comfort food supper is a keeper. First, I put a couple of boneless chicken breasts in a zip-lock style bag. Next, I pounded them,  (using a wonderful smooth rock I picked up on a Maine coast years ago), then added some mild Pace chunky salsa and let them marinate in the fridge for an hour or so. Meanwhile, I sauteed a big onion, a couple of garlic cloves and a huge green pepper in a smear of olive oil, seasoned with a teaspoon of cumin and another of thyme, then added a can of diced tomatoes and two cans of rinsed and drained black beans. This mixture needed a little liquid, so I added about 1/2 cup of old white wine that’s been sitting in the refrigerator for ages, plus a few shakes of white wine vinegar and Tabasco sauce.

We have a terrific orange Le Creuset grill pan inherited from an ex-law. It’s perfect for indoor grilling a couple of chicken breasts. I made some brown rice to go under the black beans. Only thing I forgot was some sour cream, which would have been great on the beans.

I’m going to eat a bowl of leftover beans and rice for lunch. Yum.

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