TANGY CHICKEN BREASTS BAKED WITH BLACK BEAN S

      Title: TANGY CHICKEN BREASTS BAKED WITH BLACK BEAN S
  Categories: Dupree, Chicken
       Yield: 4 Servings
  
  
   :          Marinated Chicken Breasts
         2 TB fresh lime juice -- or lemon
   :          juice
         1 TB ground cumin
         1 TB ground coriander
         2 ts salt
         2 ts freshly ground black pepper
         4    skinned and boned chicken
   :          breast halves
   :          Salsa
        15 oz black beans, canned --
   :          rinsed and drained
         2    onions -- cut into eighths
         3    yellow squash -- cut into 1"
   :          chunks
         3    zucchini -- cut into 1"
   :          chunks
         4    garlic cloves -- peeled and
   :          sliced
         1 lb fresh tomatoes -- cut into
   :          wedges
         3 TB fresh cilantro leaves --
   :          coarsely chopped
   :          Salt and pepper
   
   For the chicken, in a bowl combine lime (or lemon, if preferred)
   juice, cumin, coriander, salt and pepper. Rub each breast with
   marinade and set aside, 1 to 2 hours.
   
   For the salsa, preheat oven to 400 degrees F. In a large bowl toss
   together black beans, onions, squash, zucchini, garlic, tomatoes and
   cilantro. Season to taste with salt and pepper. Put beans in a
   13x9-inch baking pan and arrange chicken breasts on top. Pour any
   extra marinade over chicken breasts and bake until chicken is a nice
   golden brown and vegetables are tender, about 1 hour. Serves 4.
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