Cut the chicken breast into thick strips, then soak in the buttermilk for 5 minutes. Remove the chicken from the milk and pat dry on paper towels.
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Preheat your oven to 425 degrees F and prepare a parchment-paper-lined baking sheet. Brush the melted butter over the parchment paper until completely coated.
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Pour the flour into a small shallow dish and whisk the egg in a second shallow dish.
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Stir in the fire-roasted diced tomatoes with their juices, green chilis, and the black beans. Cook until heated through. This is a great time to taste and adjust seasoning if necessary.
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