CHICKEN AND BLACK BEAN TOSTIZZAS (PILLSBURY WINNER)
Another Pillsbury winner...credit goes to Karen Durrett from Oregon for creating this wonderful dish in the 1994 Pillsbury Bake-Off. A *tostizza* is a combination of a pizza and a tostado. It's piled high with chicken and black beans that'll make your mouth water.
Provided by DuChick
Categories Lunch/Snacks
Time 39m
Yield 8 mini pizzas, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- Separate dough into 8 biscuits.
- On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
- In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well.
- Spread evenly over biscuits to within 1/4 inch of edges.
- Top evenly with onions, bell pepper and cheese.
- Bake at 350°F for 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time.
- If desired, garnish with sour cream and guacamole.
Nutrition Facts : Calories 608, Fat 23.3, SaturatedFat 11.3, Cholesterol 71, Sodium 1267.3, Carbohydrate 69.4, Fiber 4.8, Sugar 1.8, Protein 31.1
CHICKEN AND BLACK BEAN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
- Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
- Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
- Top each tortilla with beans, chicken, cabbage salad and sour cream.
FIESTA CHICKEN AND BLACK BEANS
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- Divide chicken among serving plates; top with black bean mixture. Serve warm.
CHICKEN BRUSCHETTA (PILLSBURY BAKE-OFF WINNER)
Credit for this 1998 winning recipe goes to Joan Baker of Oregan. While the chicken breasts cook, whip together the garlicky mushroom-tomato topping fragrant with basil. Sounds like a quick, full-of-flavor entree that will impress everyone!
Provided by DuChick
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spray broiler pan with nonstick cooking spray.
- Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan.
- Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot.
- Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally.
- Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.
- To serve, arrange chicken on individual plates.
- Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese.
- Garnish with basil sprigs.
Nutrition Facts : Calories 262.8, Fat 12.1, SaturatedFat 2.9, Cholesterol 81.8, Sodium 544.2, Carbohydrate 8, Fiber 1.5, Sugar 3.6, Protein 30
CHICKEN AND BLACK BEAN TOSTIZZAS
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit into 5 1/2-inch circle. In medium bowl, combine salsa, chicken, black beans, cilantro and cumin mix well. Spread evenly over biscuit to within 1/4 inch of edges. Top evenly with green onions, bell pepper strips and cheese.Bake at 350°F. for 20 to 24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole.Nutrition Per Servings: Calories 400 Protein 17g Carbohydrate 32 Fat 23g Sodium 1010mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BARBECUE CHICKEN AND BLACK BEAN PIZZA
This is a very flavorful, fun and low fat pizza to make at home. Something different than the same old thing, my son likes it too.
Provided by Blakey
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450F- rack in center Spray a non-stick skillet and stir-fry chicken over medium-high heat, about 10 mins.
- Transfer chicken to medium-size bowl and toss with half barbecue sauce.
- Place pizza crust on baking sheet.
- Sprinkle with 3/4C cheese.
- Arrange chicken and black beans over crust; sprinkle with onion and cilantro.
- Drizzle with remaining barbecue sauce; add remaining 3/4 cup cheese.
- Bake 10 minutes or until cheese bubbles- Serve immediately.
Nutrition Facts : Calories 208.5, Fat 10.3, SaturatedFat 6.2, Cholesterol 51.6, Sodium 507.4, Carbohydrate 10.1, Fiber 2.9, Sugar 1.5, Protein 18.4
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