GREEN CHILE CHICKEN OPEN SANDWICH

Directions

1. Step 1

   To make GREEN CHILE CHICKEN: In a sauce pot, combine Rosarita® Green Chile Salsa, red wine vinegar and water. Bring to a boil and reduce by 1/8th. Remove from heat and cool. Place chicken in a re-sealable bag with marinade and chill for 2 hours, or overnight.

2. Step 2

   Remove chicken and pat dry. Grill over medium-high heat until chicken reaches an internal temperature of 165°F, about 8 minutes per side. Remove and let rest before slicing.

3. Step 3

   To make TOMATO CHILE CORNBREAD: Preheat oven to 400°F.

4. Step 4

   In a bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg and butter. Pour dry mixture into the wet ingredients and stir just until moistened. Fold in Rosarita® Green Chile Salsa.

5. Step 5

   Pour batter into 2, 8x8-inch baking pans. Bake for 13 to 15 minutes, until the cornbread begins to brown on top. Remove and let cool. Cut into 2-inch squares and split in half to make a top and bottom.

6. Step 6

   To make BLACK BEAN SAUCE: In a saucepan, combine Rosarita® Green Chile Salsa and Ranch Style® Black Beans. Bring mixture to a boil and simmer for 5 minutes. Remove, let cool slightly and puree in a blender. Strain the mixture through a fine sieve and hold hot for service.

7. Step 7

   To make ONE PORTION: Serve 1 sliced chicken breast over 2 slices of corn bread and smother in 1/3 cup Black Bean Sauce.