Tuesday, September 14, 2010

Mexican Bean Chicken recipe

Another recipe! If I'm not careful, I'll have to change the theme of this blog. This is another really tasty meal and so easy! Just combine all the ingredients and put it in the oven! I found it in a MasterChef mini magazine that was in the Sunday Mail a while ago. I've changed it a bit - the original recipe has coriander and lime.

Mexican Bean Chicken
(serves 4)

600g Chicken breast fillets (sliced into cubes)
400g can four-bean mix, drained
1 Onion (thinly sliced)
250g cherry tomatoes, halved
1 red capsicum, sliced
35g packet taco seasoning
2 tbs tomato paste
2 cloves garlic, crushed

1. Preheat oven to 180c. cut 2 x 70cm sheets of alfoil.
2. Combine all ingredients in a large bowl.
3. Spoon mixture down the middle of one of the foil sheets, leaving 10cm at either end. Place the second sheet of foil on top and gently mould around the mixture. Fold in the sides to create a sealed parcel. Place on an oven tray and bake for between 45 mins to 1 hour until chicken is cooked through.
4. Stand parcel for 5 minutes, then carefully open to allow steam to escape.

* I serve this with rice and corn on the cob! Yum!

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