Recipes / Cuernavaca Chicken with Fiesta Ragout and Fragrant Herbs

Ingredients

• 4 each Chicken Breast Halves, Skinned & Boned
• 1/4 cup Canola Oil
• 1 teaspoon Ground Cumin
• 1 each Medium Onion, Coarsely Chopped
• 1/2 cup Bell Pepper, Chopped
• 1 clove Garlic, Minced
• 3 1/2 cups Furmano's Petite Diced Tomatoes with Green Chilies
• 15 1/2 ounces Chili-Seasoned Beans, Undrained
• 1 each Lime, Zested & Juiced
• As Needed Salt and Pepper
• 1/2 cup Queso Blanco Cheese, Crumbled
• 1/4 cup Pine Nuts, Lightly Toasted
• 1/4 cup Fresh Cilantro Leaves
• 1/4 cup Fresh Basil Leaves
• 4 each Chive Spears

Preparation

1. Preheat a large, heavy skillet over medium heat.
2. Brush chicken with 2 tablespoons of canola oil and season with cumin, salt and pepper.
3. Add chicken to heated skillet and cook until tender and done, about 4 to 5 minutes on each side.
4. Remove chicken to a cutting board and let cool about 5 minutes before cutting crosswise into approximate 1/2 inch slices.
5. While chicken is cooking, saute onion, bell pepper and garlic in a large saucepan in remaining 2 tablespoons oil over medium heat until onion is slightly softened.
6. Add undrained tomatoes, beans and lime juice (reserve lime zest for later use), stirring occasionally over medium heat for about 10 to 15 minutes.
7. Season as desired with salt and pepper, then divide mixture among 4 shallow serving bowls.
8. Sprinkle with reserved lime zest, cheese and pine nuts, dividing equally.
9. Fan the chicken slices over bean mixture.
10. Top with a small bouquet of fresh cilantro and basil leaves tied with a spear of chives.
11. Serve immediately.