Cuban-Style Chicken

Toss a green salad while the chicken cooks, then serve it with rice for a complete meal. To save time, use drained canned pineapple tidbits in place of fresh fruit.

Yield:

4 servings (serving size: 1 chicken breast half, 1/2 cup bean mixture, and 1 tablespoon cilantro)

Recipe from

Nutritional Information

Calories 293
Caloriesfromfat 8 %
Fat 2.7 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 0.5 g
Protein 45.2 g
Carbohydrate 22.4 g
Fiber 6.2 g
Cholesterol 99 mg
Iron 2.9 mg
Sodium 632 mg
Calcium 57 mg

Ingredients

1/2 cup diced fresh pineapple
2 tablespoons rice vinegar
1 tablespoon orange marmalade
1 (15-ounce) can black beans, rinsed and drained
1/4 teaspoon ground red pepper, divided
1/2 teaspoon salt
1/2 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 cup chopped fresh cilantro

Preparation

Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated. Keep warm.

Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.

Note:

March 2005