Cuban-Style Chicken · Feb 18, 10:10 PM by Michele Roper
1/2 cup diced pineapple
2 tablespoons rice vinegar
1 tablesoon orange marmalade
1 (15 ounce) can black beans, rinsed and drained
1/4 teaspoon ground red pepper, divided
1/2 teaspoon salt
1/2 teaspoon paprika
4 skinless, boneless chicken breast halves
Cook spray
1/4 cup chopped fresh cilantro
Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until throughly heated. Keep warm
Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.
SERVE WITH:
Green Salad
Spanish Rice
