Chicken Stuffed with Black Beans and Cumin

Earlier this week I was making a batch of Brown Rice and Lentil Soup when I realized how much I love cumin, and how I really don't cook with it enough.  Then I remembered seeing a recipe for Cumin Chicken with Black Bean Stuffing.  It looked delicious, but I wanted something a little simpler, easier and quicker for a weeknight meal.  If you've been following this blog for a while, you'll know that I love stuffed chicken breasts; so easy, so versatile, and it makes plain ol' chicken breasts fun.  So I figured, why not stuff chicken breasts with black beans seasoned with cumin?  Sounds weird, right, to stuff chicken breasts with beans?  But it is SO good!  Don't omit the spritz of lime at the end, it's killer!

Chicken Stuffed with Black Beans and Cumin

Ingredients:

• cooking spray
• approximately 1.5 teaspoons ground cumin, divided
• Tastefully Simple Seasoned Salt
• 4 boneless, skinless chicken breasts, butterflied
• 1 can (15 oz.) black beans, drained and rinsed
• Tastefully Simple Onion Onion
• small lime wedges

Directions:

• Pre-heat oven to 350 degrees F.  Spray a baking pan lightly with cooking spray.
• In a bowl, combine 1 teaspoon of cumin with about a teaspoon of TSSS.  Rub onto the outside of each chicken breast.
• In a separate bowl, combine the beans, the remaining 1/2 teaspoon of cumin, a few dashes of TSSS and a few dashes of TSOO.  Mash briefly with a fork.  Divide the bean mixture into fourths and stuff into the chicken breasts.
• Place the stuffed chicken breasts in a single layer in the sprayed baking pan and into the pre-heated oven.  Bake for 20 - 25 minutes until cooked through.
• Spritz lightly with lime wedges before serving.