San antonio chicken with picante black bean s

6 Servings

Ingredients

Quantity	Measure	Ingredient
6		Chicken breast halves, boned and skinned
2	teaspoons	Ground cumin
1	teaspoon	Garlic salt
1	tablespoon	Vegetable oil
1	cup	Black beans, canned, rinsed and drained
1	can	Whole kernel corn, drained
⅔	cup	Pace Picante Sauce
½	cup	Diced red bell pepper
2	tablespoons	Chopped cilantro

Directions

Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3 minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium; cook uncovered 6-7 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 2-3 minutes or until thickened, stirring frequently; spoon over chicken. Sprinkle with cilantro and serve with additional Pace Picante Sauce.