Recipe: Brazilian Chicken Saute

BRAZILIAN CHICKEN SAUTE

6 broiler-fryer chicken breast halves, skinned and boned
Marinade: recipe follows
1 can (16 oz.) black beans, rinsed and drained
3 cups seeded, chopped fresh tomatoes
1 cup chopped green pepper
1 cup frozen corn, thawed and drained
1/4 cup sliced green onion
1 tablespoon corn oil
1 pound fettucine, cooked according to package directions

On hard surface with mallet or similar flattening utensil, pound chicken to 1/2-inch thickness. In shallow glass baking dish, place chicken. Spoon 1/2 of marinade over chicken, covering evenly. Reserve remaining marinade. In large bowl, place black beans, tomatoes, green pepper, corn and onion. Pour reserved marinade over vegetables, stirring to mix. Refrigerate chicken and vegetables 1 hour. Remove chicken from marinade; drain. In large frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, 8 minutes. Drain juices from frypan and discard. Add vegetable mixture to frypan. Reduce heat to low temperature and simmer, stirring occasionally, about 3 minutes or until fork can be inserted in chicken with ease. To serve, place fettucine on serving platter and arrange chicken and vegetable mixture on top.

Makes 6 servings.

Marinade:
In small bowl, mix together 1/2 cup corn oil, 1/2 cup fresh lime juice, 1/2 cup loosely packed cilantro leaves, 1 tablespoon minced pickled jalapeno pepper, 1 tablespoon minced garlic, 1 teaspoon ground cumin and 1 teaspoon salt.

Source: National Chicken Council