House of Klaus

“Here me out, it looks weird, but it tastes amazing!” I plead. It probably looks more normal than I think. This is a recipe my husband came up with in a genius moment. It’s a great choice of you buy bulk chicken for the week and need something new. Black beans are always a nutritious choice.

Ingredients:

1-1.5 lbs raw chicken breasts

1 tsp oregano for chicken

2 cans black beans

3 TB water for black beans

1 TB chilli powder for Beans

1 TB cayenne pepper for beans

8 slices Wheat bread (usually I use sour dough but I like the extra sweetness of wheat here)

4-8 slices Provolone cheese (1-2 slices per Sandwhich)

Cooking oil

Butter

Makes 4 full Sandwhiches

Cooking instructions:

1. Heat a TB of cooking oil in a large skillet.

2. Add chicken and cook on medium to higher heat until lightly browned.

3. Carefully wipe out skillet with a paper towel.

4. Purée two cans of black beans to a paste consistency in food processor or blender. (You may do this while chicken is cooking to save time)

5. Add black beans to skillet, along with 3 tablespoons water, 1 tablespoon cayenne pepper and 1 tablespoon chili pepper. Cook on medium heat for 7 to 10 minutes, until thick consistency is achieved, stirring with spatulas as needed.

6. Add cubed chicken to black bean mixture and set aside. Mixture will come out of skillet clearly, but if you need to carefully take a paper towel to wipe the skillet out you can.

7. Butter outsides of bread. Put an inch thick layer of chicken in black bean on the bread, and one to two slices of provolone cheese. Cook in skillet until sides of Sandwhich are lightly browned.