San Antonio Chicken
Submitted by Sue Lowes on Apr 23, 2010

Chicken with black beans

Servings:
6

Complexity:   
Very Easy

Total Time:
1 hour

Ingredients:
6 chicken breast halves, boned and skinned
2 teaspoons ground cumin
1 teaspoon garlic salt
1 tablespoon vegetable oil
1 cup rinsed and drained canned black beans
1 can (8oz) whole kernel corn, drained
2/3 cup Pace Picante Sauce
1/2 cup diced red bell pepper
2 tablespoons chopped cilantro

Directions:
Sprinkle both sides of chicken with 1 tsp of the cumin and garlic salt. Heat oil in 12-inch skillet over medium-high heat. Add chicken, cook 3 minutes. In medium bowl, combine beans, corn, Picante Sauce, red pepper and remaining 1 tsp cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium; cook uncovered 6 to 7 minutes or until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon; keep warm. Cook bean mixture over high heat 2 to 3 minutes or until thickened, stirring frequently; spoon over chicken. Sprinkle with Cilantro and serve with additional Picante Sauce.