2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
2 teaspoons prepared black beans
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried basil
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons chili powder
1 (2.5 ounce) can tomato paste
2 (14 ounce) cans diced tomatoes
2 tablespoons cornstarch
Heat oil in a medium saucepan over medium heat. Add 1 pound chicken and brown well on both sides. Stir in browned chicken and cook, stirring, about 5 minutes. Heat 2 teaspoons oil in a large skillet over medium heat. Add chicken and cook, stirring, about 3 minutes.
Warm beans in microwave or in large skillet over medium heat, stirring occasionally, until bitter. Add basil, oregano, paprika, garlic powder, basil and pepper flakes. Saute for about 5 minutes, stirring constantly.
Add chicken mixture to popcorn brown sauce; heat steadily over medium heat.