Ingredients

• 2 large skinless, boneless chicken breasts (about 12 ounces each)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons Cajun seasoning
• 3 slices thick-cut bacon, chopped
• 1 large red bell pepper, chopped
• 1 bunch scallions, chopped (white and green parts separated)
• 1 15-ounce can pinto beans, drained and rinsed
• 1 1/2 cups frozen corn (preferably fire-roasted), thawed
• 3 tablespoons jarred sofrito (available in the Latin-foods aisle)
• 1/4 cup heavy cream
• Juice of 1 lime
• Kosher salt

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Instructions

1. Preheat the oven to 350 degrees F. Cut each chicken breast in half horizontally to form 4 thinner cutlets. Toss the chicken with the olive oil, then rub all over with the Cajun seasoning; set aside.
2. Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the skillet. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a baking sheet; bake until cooked through, about 8 minutes.
3. Meanwhile, add the bell pepper and scallion whites to the skillet. Cook until the scallions are wilted, about 2 minutes. Add the beans, corn and sofrito. Cook, stirring occasionally, until warmed through, about 2 minutes. Add 1 cup water and the heavy cream; bring to a simmer. Cook until the vegetables are tender and the sauce thickens, about 5 minutes. Add the scallion greens, lime juice and 1/2 teaspoon salt. Serve the chicken with the bean mixture; top with the bacon.
4. Photograph by Charles Masters