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Chicken with Sweet & Sour Pinto Beans
2 tablespoons of Olive oil
2 Chicken breasts
2 Garlic cloves; chopped
1 Red chilli; finely chopped
1 425 gram can pinto beans
100 ml White wine
1 tablespoon of tomato puree
1 tablespoon of Balsamic vinegar
1 tablespoon of honey
Salt and pepper
Heat the oil in a large sauté pan. Seal the chicken breasts in the hot oil. Add the garlic and chilli and cook for 2-3 minutes. Drain the beans and add to the pan with the wine, tomato puree, balsamic vinegar and honey. Season to taste. Cook for a further 7-8 minutes until the chicken is cooked through. Cooking time can be reduced if the chicken is cut into chunks.
Converted by MC_Buster. Per serving: 1416 Calories (kcal); 43g Total Fat; (27% calories from fat); 105g Protein; 146g Carbohydrate; 186mg Cholesterol; 239mg Sodium Food Exchanges: 9 Grain(Starch); 11 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
Yields: 2 Servings
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