You are here: Home » Recipes » Salsa Chicken and Kidney Beans Salsa Chicken and Kidney Beans Yield 4 servings PrintEmail Ingredients 4 -- broiler-fryer chicken breast halves1 -- (16 ounces) jar medium chunky salsa, divided1 -- (15-1/2 ounces) can light red kidney beans*2 teaspoons chili powder2 cloves garlic, minced2 tablespoons chopped black olives1/2 cup crushed tortilla chips, warmed1/2 cup grated Monterey Jack cheese Instructions In greased, shallow, 1-1/2 quart baking dish, pour 1/4 cup of the salsa and spread evenly. Spoon kidney beans over salsa. Sprinkle chicken with chili powder on all sides and arrange on top of beans. Rub chicken on top with garlic and pour remaining salsa over chicken. Place in 325F oven and bake for about 1 hour or until fork can be inserted in chicken with ease. Garnish with olives, tortilla chips and cheese. When serving, spoon beans and sauce over chicken. *Rinse kidney beans in cold water and dry on paper towels.