Recipe By : Nathalie Dupree
Serving Size : 4 Preparation Time :0:00
Categories : Dupree Chicken
Amount Measure Ingredient -- Preparation Method
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--Marinated Chicken Breasts
2 tablespoons fresh lime juice -- or lemon juice
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 skinned and boned chicken breast halves
-- Salsa
15 ounces black beans, canned -- rinsed and drained
2 onions -- cut into eighths
3 yellow squash -- cut into 1" chunks
3 zucchini -- cut into 1" chunks
4 garlic cloves -- peeled and sliced
1 pound fresh tomatoes -- cut into wedges
3 tablespoons fresh cilantro leaves -- coarsely chopped
Salt and pepper
For the chicken, in a bowl combine lime (or lemon, if preferred) juice, cumin,
coriander, salt and pepper. Rub each breast with marinade and set aside, 1 to
2 hours.
For the salsa, preheat oven to 400 degrees F. In a large bowl toss together
black beans, onions, squash, zucchini, garlic, tomatoes and cilantro. Season
to taste with salt and pepper. Put beans in a 13x9-inch baking pan and arrange
chicken breasts on top. Pour any extra marinade over chicken breasts and bake
until chicken is a nice golden brown and vegetables are tender, about 1 hour.
Serves 4.
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NOTES : The 'Salsa' is neither a salad nor a relish. It's baked with the
chicken (closer to a sopa or calabacita).
