San antonio chicken

Yield: 1 servings

Measure Ingredient
3 Chicken breasts;halved --
Boned & skinned
1 cup Whole corn kernel --
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
& 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

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