Stuffed Chicken Breasts With Black Bean Sauce Recipes

Steps:

• Put chicken breasts in water in covered pot, bring to boil and simmer about 20 minutes, until done. Remove from broth and set aside. Reserve broth.
• Slice carrots, tomatoes and onion in a food processor with steel blade.
• Mince garlic in processor to make 1 tablespoon.
• Add the carrots, tomatoes, onion, garlic, bacon and beans to 4 cups of the reserved broth; bring to boil. Reserve remaining broth for another occasion. Reduce heat and simmer, covered for 20 minutes, to blend flavors.
• Meanwhile remove chicken from bones.
• When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
• Spoon stew into bowls; garnish with hot chili flakes and cheese.

Steps:

• 1. Prepare the black bean sauce. Reserve in the pan off heat. Preheat oven to 450°. Trim excess fat from the chicken breasts. Using a sharp knife, cut each breast lengthwise making a pocket for stuffing as large as possible without cutting through the edges on the other sides. Set aside on a plate. 2. In a medium bowl, mix together the cheeses, onion, chile, oregano, and cilantro. Fill each chicken breast pocket equally with the mixture. Season the chicken with salt and pepper. Brush both sides with oil. 3. Heat a stovetop grill pan or large skillet over medium heat. (If using a skillet, pour in about 1 tablespoon cooking oil. Do not oil a grill pan.) Cook the stuffed breasts until lightly browned on both sides, 3 to 4 minutes per side. 4. Transfer the pan with the chicken to the oven and roast until the meat is white throughout, about 15 minutes. To serve, reheat the sauce and spoon some of the sauce on each of 4 serving plates and top with a chicken breast. Sprinkle each serving with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.