Ingredients
2
(6-inch) corn tortillas
Cooking spray
Reserved orange juice mixture
2
tablespoons chopped fresh cilantro
1/2
cup orange juice
2
tablespoons olive oil
1
tablespoon Dijon mustard
1
tablespoon honey
1/4
teaspoon ground red pepper (cayenne)
1/8
teaspoon ground cumin
1
(15-oz.) can Progresso™ Black Beans, drained
1
(11-oz.) can white shoepeg corn, drained
1
medium tomato, finely chopped (3/4 cup)
1
teaspoon salt
6
boneless skinless chicken breast halves
2
tablespoons olive oil
1
medium red bell pepper, cut into strips
1
medium green bell pepper, cut into strips
2
medium green onions, sliced (2 tablespoons)
3
cloves garlic, minced
1/4
cup dry white wine
1
tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
Preparation
Heat oven to 400°F. Cut each tortilla in half; cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet; spray strips with cooking spray. Bake at 400°F. for 8 to 10 minutes until lightly toasted, stirring once halfway through baking. Set aside.
In medium bowl, mix orange juice, 2 tablespoons oil, the mustard, honey, ground red pepper and cumin. In small bowl, reserve 6 tablespoons orange juice mixture for garnish. To remaining mixture, add beans, corn and tomato; mix well.
Sprinkle salt on both sides of each chicken breast half. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 5 to 8 minutes on each side until chicken is fork-tender and juices run clear. Remove chicken from skillet; place on plate and cover to keep warm.
To same skillet, add remaining 1 tablespoon oil. Add both bell peppers, onions and garlic; cook and stir 1 minute. Add wine and thyme; cook and stir an additional minute.
To serve, spread 1 tablespoon reserved orange juice mixture on each serving plate. Cut each chicken breast half diagonally into slices; place over mixture on plates. Spoon bell pepper mixture over chicken. Top each with 1/2 cup salsa. Sprinkle each with 1 teaspoon cilantro. Top each with tortilla strips.
