Chicken Escondido

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Chicken Escondido

4.3 of 5 (364)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 365.5
  • Total Fat: 10.7 g
  • Cholesterol: 70.2 mg
  • Sodium: 728.1 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 10.2 g
  • Protein: 35.7 g

View full nutritional breakdown of Chicken Escondido calories by ingredient
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Introduction

This is a quick and easy chicken dish that looks and tastes like you went to a lot of work. This is a quick and easy chicken dish that looks and tastes like you went to a lot of work.
Number of Servings: 4

Ingredients

    1 lb chicken breasts, boneless & skinless
    15 oz can black beans, drained
    16 oz jar salsa verde
    1/3 cup sundried tomatoes
    2 cloves garlic
    2 tbsp olive oil
    2 tbsp balsamic vinegar

Directions

Cut chicken into bite-sized pieces.
Saute' tomatoes and garlic in olive oil and vinegar until tender.
Add chicken and cook until done.
Add salsa and black beans.
Simmer 5 minutes.
Serve over brown rice.


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Member Ratings For This Recipe


  • Incredible!
    59 of 61 people found this review helpful
    Super dish! Smells delicious, looks amazing, & tastes great! I accidentally doubled the garlic, but I like it that way. Used mild salsa verde & it was great! I'll decrease the portion size or dilute a little w/ chicken broth next time as the vinegar packs a punch. Great w/ corn tortillas! Thanks - 2/16/09

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  • Incredible!
    36 of 36 people found this review helpful
    This was terrific and loved by my husband and my two kids! This is a dish I will definitely make again and tonight we are using leftovers rolled in tortillas with salsa and a bit of cheese sprinkled over the top and baked in the oven for enchiladas! Yummy! - 8/4/08

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  • Incredible!
    34 of 35 people found this review helpful
    This is the 3rd time i've made it. my kids absolutely love it. I added mexicorn to it. I will most definitely make it again...and again... - 8/21/08

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  • Very Good
    26 of 26 people found this review helpful
    Yummy and really quick and easy! I made up a batch on Sunday for lunches this week. It travels and reheats really well. - 7/29/08

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  • Incredible!
    24 of 25 people found this review helpful
    Loved the flavors! Used 16 oz can diced tomatoes (drained) instead of sun-dried, baked chicken separately, sauteed garlic in 1 teaspoon oil, reduced vinegar to 1 teaspoon - 10/3/09

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