Entree Recipes: Bayou Blackeye Chicken

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Bayou Blackeye Chicken

1 1/2     pounds boneless, skinless chicken breasts
1           cup (or more) dry white wine or chicken broth, divided
1/2        pound fresh mushrooms, sliced
1/4        cup chopped onion
1/2        teaspoon garlic salt
1/8        teaspoon pepper
1/4        teaspoon salad herbs
4 to 5    cups cooked*, drained blackeyes or three 16-oz. cans, drained
1           tomato, coarsely diced or 3/4 cup diced canned tomatoes, with juice

STOVETOP METHOD:

Simmer chicken in wine or chicken broth in large skillet until almost cooked through, 10 to 15 minutes.  Remove chicken and keep warm.  In same skillet, cook mushrooms and onion about 10 minutes, adding more wine as needed; sprinkle with garlic salt, herbs and pepper.  Add drained blackeyes; heat just to boiling.  Arrange chicken breasts on top, pushing pieces into beans slightly.  Add tomatoes with juice and about 1/4 cup more wine so liquid shows through beans.  Cover and simmer on stovetop until chicken is fork tender, about 10 minutes.  Makes 4 to 6 servings.

OVEN METHOD:

Mix cooked beans with cooked mushrooms/onion mixture in 13 x 9 x 2 baking dish.  Arrange chicken on top; add tomatoes and 1/2 cup wine or chicken broth.  Cover and bake at 325ºF. about 45 minutes or until chicken is fork tender.

Nutritional Information per Serving:
Calories-221, (From Fat-4%), Protein-16 g, Carbohydrate-32 g, Fat-1 g, Sodium-143 mg, Potassium-750 mg, Dietary Fiber-13 g, Calcium-46 mg, Iron-5 mg, Vitamin A-260  iu, Vitamin C-6 mg, Cholesterol-10 mg

 *For best results, soak and cook dry beans by preferred method.

Source: calbeans.org/republished with permission

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