Mayan Festival Party Chicken

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large clove garlic, minced
One 8-ounce bottle thick and smooth medium taco sauce
One 4-ounce can diced green chilies, drained
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon ground cumin
1 tablespoon honey
One 15-ounce can black beans, rinsed and drained
3 tablespoons sliced pimento-stuffed green olives
4 boneless skinless chicken breast halves, about 4 ounces each
1 cup finely shredded four-cheese Mexican blend
3 cups hot cooked rice
1/3 cup sliced pickled jalapeno chilies

Heat olive oil in a large nonstick skillet. Saute onion and garlic in olive oil for about 5 minutes or until transparent.

Add taco sauce, green chilies, orange juice concentrate, cumin and honey. Simmer 5 minutes.

Add black beans and sliced olives.

Place chicken breast halves in a 10-inch oven-proof baking dish. Spoon taco sauce mixture over chicken.

Cover and bake in 350-degree oven for 25-30 minutes.

During last 5 minutes of baking, sprinkle cheese over top. Serve over hot cooked rice and garnish with jalapeno chilies.

Makes 4 servings.