Tomatillo Chicken With Black Beans - cooking recipe

Ingredients

Tomatillo Salsa
1/2 lb tomatillo, about 4 cut in half
2 slices onions, large yellow
4 garlic cloves
1 jalapeno pepper, seeded
2 tablespoons cilantro
2 teaspoons lime juice
1/4 teaspoon salt
Chicken and Beans
2 boneless skinless chicken breast halves
1/2 teaspoon dried ancho chile powder
1/4 teaspoon salt
15 ounces black beans, 1 can drained and rinsed
corn tortilla (optional)
cilantro (additional) (optional)

Preparation

For tomatillo salsa, heat medium pan over medium heat until hot. Place tomatillos, cut side down, onion slices, garlic and jalapeno pepper in pan. Roast 5-7 minutes or until edges are blackened, turning once. Remove from heat, cool slightly and peel garlic. Finely chop veggies, garlic and cilantro.
In small bowl, combine veggies, lime juice and salt. Mix well and set aside.
For chicken, season with chile powder and salt. Using same pan, over medium high heat until hot, spray with veggie oil. Add chicken, cook 8-10 minutes or until no longer pink, turning once. Remove chicken to cutting board and tent with aluminum foil for 5 minutes. Slice into strips.
For beans, add all but 2 tablespoons of salsa and black beans to same pan, cook about 2 minutes or until heated through. Spoon bean mixture onto serving plates, top with chicke nand reserved salsa. Garnish with whole cilantro leaves and serve with tortillas.