Serves: 4
Total Calories: 1,394
1. Prepare the black beans, then the tomato sauce. Prepare the pickled onions, salsa, plantains (keep warm in 200° oven), and the tortillas.
2. In a large nonstick skillet, heat the oil over medium heat and cook the chicken 4 to 5 minutes per side or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with salt.
3. To assemble the dish, place 1 tortilla on each of 4 plates. Spread each with 1/2 cup of warm beans. Place a chicken breast on the beans. Top each breast with about 1/4 cup of heated tomato sauce. Sprinkle each serving equally with grated cheese. Garnish each plate with warm plantains, lettuce, and radishes. Pass the pickled onions and salsa at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken, Ticul Style recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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