Ingredients
| 8 cups | Whole kernel corn |
| 7 cups | Black beans, rinsed, drained |
| 7 cups | San Antonio Farms® Roasted Chipotle Salsa |
| 1 tbsp | Cumin, ground |
| 3 tbsp | Cilantro, fresh, chopped |
| 24 each | Chicken breasts (6-8 oz. each), boneless, skinless |
| To taste | Salt & pepper |
| 1-1/2 cups | Queso Fresco cheese, crumbled |
Procedure
- Preheat oven to 375ºF. Combine the corn, black beans, 4 cups salsa, cumin and cilantro; spread evenly into the bottom of a greased hotel pan.
- Season chicken breasts with salt and pepper; brown both sides on an oiled flat grill or in a sauté pan over medium/high heat.
- Place chicken in hotel pan on top of corn mixture; top each breast with 2 Tbsp salsa.
- Bake for 25 minutes or until internal temperature of chicken reaches 165ºF. Top each chicken breast with about 1 Tbsp cheese; serve with corn and black beans.
Yield: 24 Servings
Chef's Tip:
To create Roasted Mango Salsa Chicken, use our Chunky or Thick & Chunky Salsa in place of the Roasted Chipotle Salsa and substitute chopped mango for the black beans. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.