Chicken Cutlet Recipe with Jalapeno Orange Sauce and Black Beans

I’m sure you know the routine; one week getting ready for vacation, one week of vacation, one week catching up from vacation equals no time to blog, or for that matter not much time for cooking. I’ll most certainly be back in the kitchen this weekend, but for now it’s a quick fix dinner.  This easy chicken cutlet recipe was a simple fix for dinner.

This latin chicken dish is so easy, so full of flavor and a pleasure to place on the table. A great weeknight meal that you can easily be digging into in around 30 minutes. The original recipe called for turkey cutlets and Habanero. We opted for quick-fix chicken cutlets from the meat case and a I woosed out and  bought, deveined and deseeded a jalapeno. I tried, honestly I really tried…but everytime I look at one of those small little criminal orange Habanero, I become very afraid and reach for the more trustable jalapeno.

 

This recipe comes from one of my new favorite sites, Fine Cooking. It’s a great resource for quick and flavorful meals. Let’s take a look:

 

Chicken Cutlets with Jalapeno Orange Sauce and Black Beans

5 to 6 Tbs. olive oil
3 medium cloves garlic, thinly sliced
1/2 plus 1/8 tsp. ground cumin
1/2 cup fresh orange juice
2 Tbs. fresh lime juice (from 1 lime)
1/2 tsp. seeded and minced jalapeno chile
Salt and fresh ground pepper
1 small sweet onion, chopped
One 15-1/2-oz. can black beans, rinsed and drained
2 Tbs. chopped fresh cilantro
4 chicken breast cutlets (about 1-1/4 lb.)

 

In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the orange juice, lime juice, and jalapeno. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

 

Heat 2 Tbs. of the oil in a 12-inch non-stick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

 

Wash and dry the skillet. Season the chicken cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

 

Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

 

Chicken Cutlets with Jalapeno Orange Sauce and Black Beans…It’s What’s for Dinner.

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Comments

  1. says

    Hi Lea Ann, Good to have you back and to see that somebody understands the blogging challenge during the summer time.. 4 weeks getting ready for vacation, 4 weeks gone on vacation and 4 weeks to catch up. It has been the never ending vacation dilemma! I’ll definitely will take this recipe to try. I know that my husband will love it. Looking forward to seeing you. Kirsten

  2. Vickie says

    So good to see you back! I’m with you on the crazy orange peppers and you know how much I love my spice! I stick to Serrano peppers. Very delicious sounding flavor combination in that Mojo Sauce – I like how fast this dish goes together, too!

    • says

      Well, I’m kind-a back. Will be in full swing this weekend. :) Even serrano peppers can be a little spicy for me, I have to really dig at those veins. I always use them in oriental dishes when heat is called for.

  3. says

    My husband hates eating chicken breast, but prepared this way I think I can make him a convert with the fabulous flavors here! I’ll be checking on that link too – thanks!

  4. says

    That sauce sounds so perfect with the chix and black beans! I’d be tempted to try the habanero as long as it was seeded first. Great post Lea Ann.

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