Southwestern Tomatillo Chicken

Olive oil

2 pounds boneless, skinless chicken breasts

1 pound tomatillos, parchment-like husks removed; quartered

14-ounce can of tomatoes with chilies or 10-ounce can Rotel

2 ripe tomatoes, chopped

2 medium onions, chopped

1 cup chicken broth

14-1/2-ounce can black beans, drained and rinsed

4 cloves garlic, crushed

1/2 to 1 teaspoon ground cumin

1 teaspoon cayenne pepper

1/2 teaspoon ground pepper

1 cup zucchini, chopped

1 cup summer squash, chopped

1/2 teaspoon ground black pepper

Juice of 1 lime

Salt to taste

Fresh cilantro, chopped

Preheat oven to 400 degrees F.

Heat small amount of olive oil in a saut pan and sear chicken breasts over medium-high heat 3 to 4 minutes on each side; set aside.

In a large, covered baking dish, combine tomatillos, tomatoes with chilies or Rotel, fresh tomatoes, onions, chicken broth, beans, garlic, cumin, cayenne, ground pepper, and chicken; cover and bake 1 hour.

Meanwhile, saut zucchini and summer squash in olive oil.; set aside.

After 1 hour, remove dish from oven, add lime juice, and salt to taste. Remove chicken, cut into bite-size pieces, and mix back into dish along with zucchini and summer squash.

Serve garnished with cilantro.

May be served over steamed rice. Serves 4 to 6.

(c) Copyright 2000. The Christian Science Publishing Society