San antonio chicken with picante black bean s
6 Servings
Ingredients
| Quantity | 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.