6 small skinless boneless chicken breast halves (1 1/2 lb.)
1 large sweet red pepper, sliced
6 green onions and tops, sliced
3 cloves garlic, minced
1 to 2 jalapeno pepper, veins and seeds discarded, minced
1 can (13 3/4 ounces) 1/3 less sodium chicken broth
2 cups cubed pineapple
1/2 cup mango chutney
2 tablespoons packed light brown sugar
teaspoon 2 to 3 s curry powder
1 teaspoon s dried ginger
2 tablespoons cornstarch
1/4 cup cold water
1 can (15 1/2 ounces) black beans drained and rinsed
4 cups cooked rice, warm
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Let's Make It
Spray large skillet with vegetable cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch baking pan. Preheat oven to 350°F.
Spray the same pan with cooking spray; heat over medium heat until hot. Saute red pepper, onions, garlic, jalapeno pepper until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar, curry powder and dried ginger; heat to boiling. Pour mixture over chicken. Bake, uncovered, until chicken is tender and juices run clear when pierced, about 30 minutes.
Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2 to 3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice.