3 cloves garlic minced
cup fresh lime juice
2 tablespoons sugar
1 teaspoon coarse salt
tablespoon coarse ground black pepper
1 teaspoon crushed chili flakes
4 lrgs chicken breast halves without skin
2 tablespoons fresh parsley (2 to 3)
cup chicken broth
1 tablespoon garlic minced
2 tablespoons shallots minced
cup white wine
cup black beans, cooked
2 cups nonfat chicken broth (2 to 3)
1 teaspoon chili powder
1 tablespoon fresh cilantro minced
Prepare the Black Bean Sauce. Heat a 2 quart saucepan over medium heat. Coat with vegetable spray and add garlic and shallots. Stirring constantly, saute 1 to 2 minutes, then add white wine, sherry, black beans, and 1 1/2 cups chicken broth. Bring to a simmer and cook 6 to 8 minutes, stirring frequently. Transfer the beans to a blender or food processor fitted with the metal blade and blend until very smooth. Pour the pureed beans back into the same pan over medium-low heat. Add chili powder and enough additional chicken broth to make a sauce the consistency of heavy
Grill or bake the chicken. If you bake it, pour 1/2 cup of the marinade in the pan along with 1/2 cup chicken broth. Pool half of each serving plate with Black Bean Sauce. Place chicken on the sauce. Serve the spoon bread in a tamale husk and garnish the plates with Pico de Gallo and fresh cilantro.
Serving Ideas : Garnishes:Pico De Gallo or mango salsa
NOTES : This is a little trouble but makes an attractive presentation.
Advance preparation: The marinade, Black Bean Sauce, and salsa may be made 1 day in advance.