My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, September 2, 2011

Southwest Chicken Breast with Black Bean Relish

This is perfect for the up coming holiday. You can marinade the chicken and make the relish ahead.

Southwest Chicken Breast with Black Bean Relish
6-8 servings
print recipe

8 chicken breast halves, boned and skinless
1/4 cup vegetable oil
2 Tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, finely chopped
1/2 cup onion, chopped
14 ounce can artichoke hearts

2/3 cup black beans, cooked and drained
1/2 bunch cilantro, chopped
1/2 cup corn
1/3 cup red bell peppers, diced fine
2 tablespoons olive oil
1 lime, juiced
2 dashes Tabasco sauce
Salt and freshly ground black pepper to taste

Place the chicken in a dish. Mix the next 6 ingredients and pour over the chicken. Refrigerate for at least 1 hour. Heat grill to medium heat. Place chicken on the frill and cook for 10 minutes. Turn and brush with the marinade. Place the artichokes on the grill. Grill for 10 to 15 minute, until chicken is done.

Mix all the relish ingredients together and refrigerate until ready to serve.

1 comment:

  1. this sound wonderful,, very different from anything i've ever made,,


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