| 1 | Directions: combine first 4 ingredients in a large zip-top heavy-duty plastic bag. |
| 2 | Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. |
| 3 | Remove chicken from bag, reserving marinade. |
| 4 | Coat the grill rack with cooking spray; place on grill over medium-hot coals. |
| 5 | Place chicken on rack, and cook 10 minutes on each side or until chicken is done, basting occasionally with reserved marinade. |
| 6 | Set aside, and keep warm. |
| 7 | Bring water to a boil in a small saucepan; add bell pepper and onion. |
| 8 | Cook 30 seconds; drain. |
| 9 | Plunge into ice water; drain well. |
| 10 | Set aside. |
| 11 | Position knife blade in food processor bowl; add beans and next 5 ingredients. |
| 12 | Process until smooth. |
| 13 | Pour into a saucepan, and cook over medium heat until heated. |
| 14 | Spoon ?cup plus 1 tablespoon bean mixture onto each of 4 serving plates. |
| 15 | Place 1 chicken breast half on top of sauce; top each with 2 tablespoons bell pepper mixture. |
| 16 | Garnish with fresh cilantro, if desired. |
| 17 | Note: the exotic flavors of south florida and the caribbean combine in this attractive yet easy entree. |
| 18 | Serve it with yellow rice, a tossed green salad, and crusty bread to use for sopping up every single drop of the delicious savory sauce. |
| 19 | Nutritional info: calories 263 (27% from fat); protein 30.7g; fat 7.8g (sat 1.8g, mono 2.3g, poly 2.6g); carb 16.3g; fiber 2.3g; chol 72mg; iron 2.2mg; sodium 349mg; calcium 36mg |
