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Cajun Chicken Breasts with Spicy Beans

 
An original from the kitchen of Regina Asplund

1 Tblsp. coconut oil, olive oil or butter
4 chicken breasts
1 Tblsp. Cajun seasoning, or to taste
1/2 cup onion, chopped
2 garlic cloves, minced (or more)
1/2 cup water, chicken broth, or white wine
1 can of black beans with liquid
1/2 cup tomatoes, chopped
Cilantro (if you have it)
2 Tblsp. canned chipotle pepper in adobo sauce, or to taste - divided
1 cup shredded Queso Fresco Mexican cheese (or more)

Preheat oven to 350 degrees.

Pound chicken to flatten to half the thickness.
Sprinkle with Cajun seasoning to desired flavor.

Melt oil in an iron skillet or stainless steel pan until smoking. Add chicken to pan to sear. Cook for 2 minutes, without moving, then flip and cook for 2 more minutes.
Remove to a platter. Chop chipotle pepper if needed and spread 1 Tblsp. chipotle pepper on chicken.

Add more oil if necessary and sauté onion for 4 minutes.
Add garlic and sauté for 1 minute longer.
Add 1/2 cup liquid of choice and scrape bits. Add 1 Tblsp. chipotle pepper, tomatoes, cilantro and beans and simmer for 5 minutes.

Spread bean mixture in a baking dish. Top with chicken and cheese.

Place in oven and bake for 10 minutes or until chicken is no longer pink and cheese is melted. If cheese is not browned, turn on the broiler for a bit to make it bubbly and browned. Serve with roasted green beans, tortilla chips and salsa.

*Terri’s notes:
~ Bold taste, beautiful presentation, love this versatile recipe! 

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