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Salsa Chicken With Kidney Beans
Valkyrie, Japan

  • 4 boneless chicken breasts 

  • 1 jar (16oz) chunky salsa divided 

  • 1 can (15oz) red kidney beans rinsed

  •  2 tsp chili powder 2 cloves of garlic minced 

  • 1/2 cup Monterey jack cheese 

  • 1/2 cup crushed tortilla chips (optional)

Preheat oven to 325 degrees.

In a greased shallow baking pan, pour 1/4 cup of salsa. Spread evenly.  

Spoon beans over salsa.

Sprinkle chicken with chili powder on all sides.  Arrange chicken on top of beans.

Top with garlic and pour remaining salsa over chicken.

Place in oven and bake 1 hour or until done.

Garnish with cheese and chips and serve over rice.

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