Cajun Chicken With Pinto Beans

• 2 skinless boneless chicken breasts large
• 1 tablespoon EVOO
• 2 teaspoons cajun seasoning
• 3 slices thick cut bacon chopped
• 1 pepper large red belle, chopped
• 1 bunch scallions chopped, white and green parts separated
• 15 ounces pinto beans drained and rinsed
• 1 1/2 cups frozen corn fire roasted, thawed
• 3 tablespoons sofrito jarred, latin-foods aisle
• 1/4 cup heavy cream
• 1 lime
• kosher salt

1. Preheat the oven to 350 degrees F. Cut each chicken breast in half horizontally to form 4 thinner cutlets. Toss the chicken with the olive oil, then rub all over with the Cajun seasoning; set aside.
2. Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the skillet. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a baking sheet; bake until cooked through, about 8 minutes.
3. Meanwhile, add the bell pepper and scallion whites to the skillet. Cook until the scallions are wilted, about 2 minutes. Add the beans, corn and sofrito. Cook, stirring occasionally, until warmed through, about 2 minutes. Add 1 cup water and the heavy cream; bring to a simmer. Cook until the vegetables are tender and the sauce thickens, about 5 minutes. Add the scallion greens, lime juice and 1/2 teaspoon salt. Serve the chicken with the bean mixture; top with the bacon.

chicken breasts, evoo, cajun seasoning, bacon, pepper, scallions, pinto beans, frozen corn, sofrito jarred, heavy cream, lime, kosher salt

Taken from www.yummly.com/recipe/Cajun-Chicken-with-Pinto-Beans-1180902 (may not work)