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Rub chicken with fajita seasoning. Cook chicken in hot oil in a skillet over medium-high heat 3 minutes on each side or until done. Remove chicken from skillet, reserving drippings in skillet; keep chicken warm. Saute onion and garlic in reserved drippings until tender. Drain beans, reserving 2 Tablespoons of liquid; rinse and drain beans again. Process onion mixture, beans, reserved liquid, tomatoes (salsa), and next 4 ingredients in a blender or food processor until smooth, stopping once to scrape down sides. Pour mixture into a small saucepan, and cook over medium heat, stirring constantly, until thoroughly heated. Sprinkle with cheese and serve with chicken. Yield: 2 servings. Per serving... Calories: 399 (11% from fat); Fat: 5.1g (0.7g saturated); Cholesterol: 66mg; Sodium: 668 mg; Carbohydrate: 48g; Fiber: 1.5g; Protien: 41.5g Notes: March 1997 issue of Southern Living [1-year]
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Per serving (excluding unknown items): 1010 Calories; 10g Fat (9% calories from fat); 85g Protein; 153g Carbohydrate; 102mg Cholesterol; 134mg Sodium Posted to MC-Recipe Digest V1 #987 by jrjet@mtco.com (Dot & Tim McChesney) on Jan 6, 1998
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