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# Entree Recipes: Bayou Blackeye Chicken
- URL: https://www.foodconsumer.org/bayou_blackeye_chicken_0603110814/
- Published: 2011-06-02T21:14:00.000Z
- Updated: 2026-09-22T15:55:01.000Z
- Description: Boneless chicken breasts simmered in white wine or broth with mushrooms, onion, black-eyed peas and tomato, by stovetop or baked at 325 degrees. Makes four to six servings at 221 calories and 13 grams of fiber each.
- Author: Food Consumer
- Tags: Entrees Calbeans, Recipes & Dining, #vivvo-import

**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