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Chicken Escondido(4 votes) 1 LB Chicken Breasts
Click on a star to add your own rating   1 Can Black Beans 1 Jar Salsa Verde 1/3 Cup Sundried Tomatoes in Oil 1 Clove Garlic 2 TBSP Olive Oil 2 TBSP Balsamic Vinegar Saute tomatoes and garlic in olive oil and vinegar until tender. Add chicken and cook until done. Add salsa and black beans. Simmer for 5 minutes. Serve over rice. Submitted on 03/19/2006 by Demo Diva Number of people who have "favored" this: 0 Add your own reviewReviews (0)
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