Yield: 24 portions
Portion Size: 1 open sandwich

Green Chile Chicken
RosaritaŽ Green Chile Salsa44300 106886 cups
Red wine vinegar 1/2 cup
Water 2 cups
Chicken breast, boneless, skinless (24 pieces) 9 lb
Tomato Chile Cornbread
All-purpose flour 2 cups
Yellow cornmeal 3 cups
Sugar 1/4 cup
Baking powder 1/4 cup
Baking soda 1 tsp
Salt 1 tsp
Buttermilk 2-1/2 cups
Egg 1 ea
Butter, melted, cooled 1/2 cup
RosaritaŽ Green Chile Salsa44300 106883 cups
Black Bean Sauce
RosaritaŽ Green Chile Salsa44300 106886 cups
Ranch StyleŽ Black Beans46900 731782 cups


  1. To make GREEN CHILE CHICKEN: In a sauce pot, combine RosaritaŽ 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. 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. To make TOMATO CHILE CORNBREAD: Preheat oven to 400°F.
  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 RosaritaŽ Green Chile Salsa.
  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. To make BLACK BEAN SAUCE: In a saucepan, combine RosaritaŽ Green Chile Salsa and Ranch StyleŽ 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. To make ONE PORTION: Serve 1 sliced chicken breast over 2 slices of corn bread and smother in 1/3 cup Black Bean Sauce.
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