San antonio chicken with picante black bean s

Yield: 6 Servings

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

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.

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