Chicken And Black Bean Bake

• 1 (7 oz.) pkg. or 1 2/3 c. instant black bean mix
• 2 c. boiling water
• 1/3 to 1/2 c. dry sherry or more water
• 4 large (about 1 1/2 lb. total) skinned and boned chicken breast halves, rinsed
• 2 qt. shredded iceberg lettuce
• 1/2 c. shredded Jack cheese
• 1 fresh red or green jalapeno chili, thinly sliced crosswise into rings (optional)
• cherry tomatoes
• unflavored nonfat yogurt or reduced fat sour cream

1. In a shallow 2 to 2 1/2-quart baking dish, stir together bean mix, boiling water and sherry (use larger amount if you prefer a sauce-like consistency).
2. Lay chicken breasts slightly apart on the beans.
3. Bake, uncovered, in a 400u0b0 oven until chicken is no longer pink in center of thickest part (cut to test), about 20 minutes.
4. Stir any excess liquid around the chicken into the beans.
5. Mound shredded lettuce on 4 dinner plates; top with equal portions of beans and chicken. Sprinkle with shredded Jack cheese and sliced chili and garnish with cherry tomatoes.
6. Offer yogurt to add to taste.
7. Makes 4 servings.

instant black bean mix, boiling water, sherry, chicken, shredded iceberg lettuce, cheese, fresh red, cherry tomatoes, unflavored nonfat yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897187 (may not work)