4 boneless, skinless chicken breast halves
1/4 cup margarine, melted
1/4 cup grated lime zest
1/8 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
3 tablespoons corn syrup
2 tablespoons margarine or vegetable oil
1/2 teaspoon chili powder
1 cup sliced green onions
1 (14 ounce) can black beans, rinsed and drained
Place the chicken in a medium saucepan and cook over medium-high heat until no longer pink. Drain and set aside.
Melt margarine in a large saucepan. Add lime zest, pepper, cinnamon, corn syrup and margarine mixture. Bring to a boil, stirring constantly. Boil, stirring, until mixture is thickened, about 10 minutes. Remove from heat and stir in lime zest, chili powder, green onions and black beans. Pour sauce over chicken and turn to coat. Cover and refrigerate 1 hour to marinate.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from marinade and pour sauce over all. Cover and bake uncovered at 350 degrees F (175 degrees C) for 30 minutes per inch of measured height. Remove chicken and let cool completely.
Bring chicken mixture to a boil in a medium saucepan. Continue to boil over medium heat for 2 1/2 hours or until chicken is no longer pink and juices run clear. Remove from heat and cool completely.
Remove chicken from marinade and set aside. Place the chicken breasts in a large resealable plastic bag. Fold white half of the breasts over and seal edges tightly. Place chicken breasts in bag with seam side down. Drizzle chicken broth mixture over breasts.
Reheat oven to 350 degrees F (175 degrees C). Prepare a 10x15 inch baking dish by making one slice of butter around the edges of the foil. Using fork or spoon, gently fill cavity with chicken meat.
Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until chicken is no longer pink and juices run clear. Remove from oven and cool completely before slicing.