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Stuffed Chicken Breasts w/ Black Bean Salad & cilantro dressing Recipe

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This recipe for Stuffed Chicken Breasts w/ Black Bean Salad & cilantro dressing is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C shredded Monterey Jack cheese
3 Tbsp. minced green onions
4 tsp. minced fresh cilantro
1 tsp. minced garlic
3/4 tsp. cumin
8 boneless chicken breast halves, flattened
4 tsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
small romaine lettuce leaves

BLACK BEAN SALAD

3 cans (15 oz. ea.) black beans, drained and rinsed
2 chopped tomatoes
2 avocados, diced
1/2 C sliced green onions
2 Tbsp. fresh lime juice
1 Tbsp. vegetable oil
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. freshly ground pepper

DRESSING

2 C lightly packed fresh cilantro leaves or 2 C fresh parsley plus 2 Tbsp. dried cilantro
1 C sour cream
1/2 C mayonnaise
2 Tbsp. fresh lime juice
1/4 tsp. minced garlic
1/4 tsp. grated lime peel
1/4 tsp. salt
1/8 tsp. freshly ground pepper
Directions:
Directions:
Preheat oven to 425 degrees.

Combine cheese, green onions, cilantro, garlic and cumin in medium bowl; toss to blend.
Spread 2 Tbsp. filling over breasts.
Roll and secure with toothpicks.


Arrange stuffed breasts in single layer in shallow roasting pan.

Drizzle chicken with oil and sprinkle with salt and pepper.

Bake 25 to 30 min. Let stand 5 min. Slice in 1/2 inch slices.

BLACK BEAN SALAD

Combine all ingredients in medium bowl. Toss well.

DRESSING

Combine cilantro, sour cream, mayonnaise, lime juice and garlic in blender; blend until smooth. Stir in lime peel, salt and pepper. Refrigerate until ready to use.

To serve,arrange lettuce on each of 8 plates, then top with 1 cup black bean salad, chicken and dressing.
Number Of Servings:
Number Of Servings:
8

 

 

 

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