Salsa Chicken and Kidney Beans
Created by Felix4067 on January 2, 2012
- Servings: 4
- Prep Time: 5m
- Cook Time: 1h
- Recipe #3821
Ingredients
- 4 broiler-fryer chicken breast halves
- 1 (16 ounce) jar medium chunky salsa, divided
- 1 (15.5 ounce) can light red kidney beans, rinsed and drained
- 2 teaspoons chili powder
- 2 cloves garlic, minced
- 2 tablespoons chopped black olives
- 1/2 cup crushed tortilla chips, warmed
- 1/2 cup grated Monterey Jack cheese
How to Make
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Step 1: Preheat oven to 325 F and grease a 1 1/2-quart baking dish.
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Step 2: Pour 1/4 cup of the salsa into the prepared dish and spread evenly. Spoon kidney beans over salsa.
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Step 3: Sprinkle chicken with chili powder on all sides and arrange on top of beans. Rub chicken on top with garlic and pour remaining salsa over chicken.
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Step 4: Place in 325°F oven and bake for about 1 hour or until fork can be inserted in chicken with ease.
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Step 5: Garnish with olives, tortilla chips and cheese. When serving, spoon beans and sauce over chicken.
Nutritional Facts
- Serving Size: 1 (474.1 g)
- Calories 387.1
- Total Fat - 20.6 g
- Saturated Fat - 8 g
- Cholesterol - 31.8 mg
- Sodium - 1296.7 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 5.3 g
- Sugars - 6.9 g
- Protein - 16.2 g
- Calcium - 438.7 mg
- Iron - 2.1 mg
- Vitamin C - 31 mg
- Thiamin - 0.1 mg