Yield: 6 servings
Measure | Ingredient |
---|---|
6 \N | 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.