San antonio chicken with picante black bean sauce
Yield: 6 servings
Ingredients:
- 6 Chicken breast halves -and drained -boned and skinned 1 cn Whole kernel corn drained
- 2 ts Ground cumin 2/3 c Pace Picante Sauce
- 1 ts Garlic salt 1/2 c Diced red bell pepper
- 1 tb Vegetable oil 2 tb Chopped cilantro
- 1 c Black beans
Instructions:
canned rinsed 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.
