Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Chicken breasts;halved -- |
| \N \N | Boned & skinned |
| 1 cup | Whole corn kernel -- |
| \N \N | Drained |
| 2 teaspoons | Cumin |
| ⅔ cup | Picante Sauce |
| 1 teaspoon | Garlic salt |
| ½ cup | Red bell pepper -- diced |
| 1 teaspoon | Oil |
| 2 tablespoons | Fresh cilantro -- chopped |
| 1 cup | Canned Black Beans -- rinse |
| \N \N | & Drain |
My wife and I have chicken several times a week. Here is a favorite recipe that I fix with several variations. (Cube the chicken and saute with the seasonings, finish recipe and use as a burrito filling!) Sprinkle both sides chicken with 1 ts of cumin and garlic salt. Heat oil in 12" skillet over medium high heat. Cook chicken 3 min.
In medium bowl combine beans, corn, picante sauce, red pepper and remaining tsp cumin. Turn chicken. Spoon bean muxture evenly over chicken.
Reduce heat to medium. Cook uncovered 6 to 7 minutes 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, stirring frequently, until thickened. Spoon bean mixture over chicken. Sprinkle with cilantro.
* --- * ---- * --- * --- * --- * --- * --- * --- * | Gary Watson | Disclaimer: I am a clerk, | * Santa Cruz Mtns * therefore, I have no * | Los Gatos,CA | opinion. | * --- * ---- * --- * ~-- * --- * --- * --- * --- *
Recipe By : EAT-L Gary Watson <watson@...> From: The Cuisines Of Mexico By Diana K