6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
3 bacon strips, diced
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped plum tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup whole-berry cranberry sauce
4-1/2 teaspoons minced chipotle peppers in adobo sauce
1-1/2 teaspoons lime juice
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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