Chicken And Black Bean Tostizzas Pillsbury Winner Recipes

CHICKEN AND BLACK BEAN TOSTIZZAS (PILLSBURY WINNER)

Steps:

• Heat oven to 350°F
• Separate dough into 8 biscuits.
• On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
• In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well.
• Spread evenly over biscuits to within 1/4 inch of edges.
• Top evenly with onions, bell pepper and cheese.
• Bake at 350°F for 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time.
• If desired, garnish with sour cream and guacamole.

CHICKEN AND BLACK BEAN TOSTADAS

Steps:

• Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
• Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
• Top each tortilla with beans, chicken, cabbage salad and sour cream.

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

CHICKEN BRUSCHETTA (PILLSBURY BAKE-OFF WINNER)

Steps:

• Spray broiler pan with nonstick cooking spray.
• Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan.
• Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.
• Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot.
• Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally.
• Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.
• To serve, arrange chicken on individual plates.
• Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese.
• Garnish with basil sprigs.

FIESTA CHICKEN AND BLACK BEANS

Steps:

• Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
• Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
• Divide chicken among serving plates; top with black bean mixture. Serve warm.

CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

CHICKEN AND BLACK BEAN TOSTIZZAS

Steps:

• Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit into 5 1/2-inch circle. In medium bowl, combine salsa, chicken, black beans, cilantro and cumin mix well. Spread evenly over biscuit to within 1/4 inch of edges. Top evenly with green onions, bell pepper strips and cheese.Bake at 350°F. for 20 to 24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole.Nutrition Per Servings: Calories 400 Protein 17g Carbohydrate 32 Fat 23g Sodium 1010mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN AND BLACK BEAN TOSTIZZAS

Steps:

• 1. Heat oven to 350. Separate dough into 8 biscuits. On ungreased cookie sheets,press or roll each biscuits into 5 1/2 inch circle. In medium bowl,combine salsa,chicken,black beans,cilantro and cumin;mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with green onions,bell peppers strips and cheese.
• 2. Bake at 350 for 20-24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole.