Mexican Pineapple Chicken Recipe
-6 skinless, boneless chicken breast halves
-2 (16 ounce) Sonoma Farm Pineapple Salsa
-2 (15 ounce) cans black beans, rinsed and drained
-Add a note Print Preheat oven to 400 degrees F (205 degrees C).
-Arrange the chicken pieces in a 3 quart casserole dish or a 9×13 inch baking dish. Combine the salsa, black beans. Pour the mixture over the chicken. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
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