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Mexican Chicken I

By: Margaret Rolfe

"You can make this one as hot as you like!"

Rate/Review | Read Reviews (176)

What to Drink?
	Sauvignon Blanc

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained

Directions

Preheat oven to 400 degrees F (205 degrees C).
Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.