Recipes from Pilgrim's Kitchen

• 8 Pilgrim's Pride boneless, skinless, split chicken breasts
• 1/4 cup fresh lime juice
• 4 tablespoons chili powder
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes, optional

• 2 tablespoons vegetable oil
• 2 small onions, thinly sliced, separated into rings
• 1/2 cup thin strips red bell pepper
• 1 can (16 ounces) black beans, drained and rinsed
• 1 can (15 1/2 ounces) white hominy, drained and rinsed
• 1 can (15 1/2 ounces) yellow hominy, drained and rinsed

• 2 cans (4 ounces each) chopped green chilies, undrained
• 3/4 cup heavy cream
• 3/4 cup dairy sour cream
• 2 tablespoons minced fresh cilantro

• Lime wedges, cilantro springs, red bell pepper strips, garnish

To prepare Black Bean and Hominy Relish, heat oil in a large non-stick skillet. Add onion and red bell pepper strips. Cook and stir over medium heat 3 to 4 minutes or until onions are transparent. Stir in black beans, white and yellow hominy. Cook 2 to 3 minutes or until just heated. Spoon relish onto a large ovenproof serving platter; cover with foil and set aside to keep warm.

Preheat oven to 375ºF. add chicken to skillet used to cook relish. (May need to add a small amount of vegetable oil.) Cook chicken 4 to 5 minutes per side or until it tests done. Arrange chicken over relish, cover with foil and bake for 15 to 20 minutes.

To prepare Sour Cream Chili Sauce, puree green chilies in blender or food processor. Combine chilies and heavy cream in a medium saucepan. Bring to a gentle boil; stir in sour cream and cilantro. Cook just until blended and heated. Garnish chicken with lime wedges, cilantro and red bell pepper strips, if desired. Serve Sour Cream Chili Sauce over chicken or on the side.

8 servings