Reviewed: Mar. 14, 2012

This recipe was awesome....the last 10 minutes of cooking I topped with some shredded monteray jack cheese!! The family loved it...chicken was moist and all the flavors together..delicious!!

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Reviewer:

Lisa Brown

Reviewed: Feb. 28, 2012

Added a bit of cheddar cheese in the last few minutes of cooking and finished with a bit of sour cream at plating. As others have said, 1-1.5 hr of cooking is way too much. Cooking that long drys out the chicken and beans. I reduced to cooking time to 45 minutes.

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I Love to Cook!

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Cooking Level: Intermediate

Reviewed: Feb. 11, 2012

I made very few modifications to this recipe. I cut the chicken into cubes. I didnt have fresh peppers so I used a cup of frozen diced green peppers. I also, didnt have lemon juice so I used a lime. I squeezed it onto the chicken before adding the salsa mixture. I added the beans on top for the last 30 min of cooking only. Not sure why others are coming out dry. I cooked it for an hour at 350 and it was really juicy. It was even better reheated the next day.

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Lisa

Cooking Level: Intermediate

Reviewed: Feb. 2, 2012

great tasting easy to make and quick.

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SuperDuck

Reviewed: Jan. 5, 2012

This was very good. Changes I made were mixing the black beans with the salsa, etc. and browning chicken tenders beforehand and changing bake time accordingly. Four of us liked it a lot. Picky #5 liked the chicken, but not the beans. I served with grated Mexican cheese on the side, and with quinoa as a side dish. Healthy, low-fat, high protein, high fiber and gluten free. It would have been really fast and easy if I hadn't browned the chicken beforehand. I think next time I'll leave that step out.

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SB2323

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jan. 2, 2012

I love this dish, and often get requests for the recipe! It changes a little every time I make it based on the vegetables that I have available. As in other reviews, I mix the black beans in with the salsa so that they do not dry out. In addition, I keep a close watch on the chicken when it is in the oven so that is does not get overcooked. Overall, a great recipe!

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Reviewer:

emarvydo

Reviewed: Dec. 3, 2011

awesome!!!

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Reviewer:

Rene

Cooking Level: Intermediate

Home Town: Winthrop, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

Reviewed: Nov. 9, 2011

This dish was super easy and delicious! I made the black beans per the best black beans recipe on this site before adding them on top. This gave the dish a scrumptious bonus! I also added cheddar cheese! Yum!

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Samantha & Lee

Cooking Level: Intermediate

Home Town: Honaker, Virginia, USA

Living In: Kingsport, Tennessee, USA

Reviewed: Nov. 4, 2011

Nothing special it's just chicken topped with salsa. I was looking for a quick delicious recipe for chicken breast I had in the fridge. This was quick and very easy to make but tasted just ok. I added a little oregeno and cayenne pepper to the salsa mix then once the chicken was done I topped it off with cilantro. I won't be making this again.

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Mrs.C

Cooking Level: Intermediate

Living In: Culver City, California, USA

Reviewed: Oct. 18, 2011

I followed Jillian's advice and baked at 375 for 45 minutes; I agree that any higher temp would make it dry out. However, if you're going to put cheese on top like she does, wait and do so during the last 10 minutes. It gets dried out and crusty if you put it on there from the beginning (unless you cover it with foil). I'm not a huge fan of jarred salsa, so I diced up a can of stewed tomatoes, some onion, and some garlic. It was good. Served it with a pot of Spicy saffron rice, sour cream and hot sauce. This dish isn't spectacular, but it gets the weeknight dinner job done with you're just looking for something relatively easy.

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