Cal-Mex Tostadas

Ingredients:

1 1/4 lb boneless, skinless chicken breasts
1 c low-sodium salsa
4 med navel oranges (about 1/2 lb each)
2 cans (15 oz each) low-sodium black beans, rinsed and drained

4 lg fat-free flour tortillas (9-10 inches in diameter)
1 bag (8 oz) prewashed shredded lettuce
Fat-free sour cream, thinly sliced avocados, thinly sliced scallion (garnish, optional)

Directions:

1. In a zippered freezer bag, mix the chicken breasts with 1/2 cup of the salsa and the juice of 1 1/2 of the oranges (about 2/3 cup juice). Squeeze all the air from the bag as you seal it, then marinate in the refrigerator for 20 to 60 minutes.

2. Meanwhile, in a 1-quart microwaveable dish with a lid, lightly mash the beans with the remaining 1/2 cup salsa and the juice of 1/2 an orange. Microwave, covered, on high for 4 to 5 minutes, or until bubbling, stirring halfway through the cooking time. Still covered, set it aside to keep warm. While the beans are cooking, peel and slice the remaining 2 oranges into 1/4″-thick triangles, and set aside.

3. Put the chicken breasts and marinade in a medium nonstick frying pan. Bring to a gentle simmer over medium heat (about 4 minutes), then cover with a lid or piece of aluminum foil, and cook for 7 minutes. Note: If the heat is too high, the meat will cook too quickly and become tough. Turn the breasts over, and cook, covered, for an additional 7 to 8 minutes, or until the center of the meat is opaque. (The internal temperature should measure between 160 and 170 degrees F on an instant-read thermometer.) Remove the chicken to a covered platter, but leave the marinade in the pan. Let the chicken stand for 5 to 10 minutes to allow the juices to settle. Slice into 1/4″ pieces across the grain. Cover with aluminum foil, and set aside until serving time.

4. Meanwhile, cook the marinade, uncovered, over high heat for 5 to 6 minutes, stirring occasionally, until thickened and reduced to about 1/4 cup. Remove from the heat, cover, and let stand.

5. While the chicken is cooking, preheat the oven to 450 degrees F. Place the tortillas directly on the rack in the center of the oven, and toast until crisp and lightly browned, about 4 to 5 minutes. If the tortillas start to puff up, pierce them with a fork before turning. Remove the tortillas from the oven, and put one on each of four dinner plates.

6. Spoon equal amounts of the bean mixture into the center of each tortilla. Surround the beans with equal amounts of shredded lettuce. Put equal amounts of chicken on top of the beans, and surround with the orange slices. Drizzle the chicken with 1 tablespoon of the marinade. Garnish with sour cream, avocado, and scallions, if desired.

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