Ingredients:

1 (15 oz) can S&W® Black Beans, rinsed and drained
Vegetable cooking spray
6 small skinless, boneless chicken breast halves (1-1/2 pounds)
Salt and pepper to taste
1 large sweet red pepper, sliced
6 green onions and tops, sliced
3 cloves garlic, minced
1 to 2 jalapeno peppers, veins and seeds discarded, minced
2 teaspoons minced ginger root
1 can (13-3/4 oz) 1/3 less sodium chicken broth
2 cups cubed pineapple
1/2 cup mango chutney
2 tablespoons packed light brown sugar
2 to 3 teaspoons curry powder
2 tablespoons cornstarch
1/4 cup cold water
4 cups cooked rice, warm

Preparation:

Preheat oven at 350 degrees F.

Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9-inch baking pan.

Spray medium skillet with cooking spray; heat over medium heat until hot. Sauté red pepper, onions, garlic, jalapeno pepper, and ginger root until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar and curry powder; heat to boiling. Pour mixture over chicken. Bake uncovered, until chicken is tender and juices run clear when pierced with a fork, 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.

Nutritional Information Per Serving:

Calories 459, Fat 4g, Sodium 319mg, Total Carbohydrate 72g, Fiber 9g, Protein 35g