Recipe: Lime-Grilled Chicken with Black Bean Sauce (food processor)

LIME-GRILLED CHICKEN WITH BLACK BEAN SAUCE

"The exotic flavors of South Florida and the Caribbean combine in this attractive yet easy entree. Serve it with yellow rice, a tossed green salad, and crusty bread to use for sopping up every single drop of the delicious savory sauce."

FOR THE CHICKEN:
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1/4 teaspoon ground red pepper
4 cloves garlic, crushed
4 (4 ounces each) skinless, boneless chicken breast halves
Vegetable cooking spray
FOR THE BLACK BEAN SAUCE:
2 cups water
1/2 cup diced red bell pepper
1 tablespoon chopped purple onion
1 cup drained canned black beans
1/2 cup unsweetened orange juice
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, crushed
Fresh cilantro sprigs (optional, to garnish)

TO MARINATE THE CHICKEN:
Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.

WHEN READY TO COOK:
Remove chicken from bag, reserving marinade.

Coat the grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 10 minutes on each side or until chicken is done, basting occasionally with reserved marinade. Set aside, and keep warm.

TO PREPARE THE BLACK BEAN SAUCE:
Bring 2 cups water to a boil in a small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Plunge into ice water; drain well. Set aside.

Position knife blade in food processor bowl; add beans and next 5 ingredients. Process until smooth. Pour into a saucepan, and cook over medium heat until heated.

TO SERVE:
Spoon 1/4 cup plus 1 tablespoon bean mixture onto each of 4 serving plates. Place 1 chicken breast half on top of sauce; top each with 2 tablespoons bell pepper mixture. Garnish with fresh cilantro, if desired.

Makes 4 servings
Source: Julie Bertholf, 1997