Yield: 1 servings
|3 \N||Chicken breasts;halved --|
|\N \N||Boned & skinned|
|1 cup||Whole corn kernel --|
|⅔ cup||Picante Sauce|
|1 teaspoon||Garlic salt|
|½ cup||Red bell pepper -- diced|
|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