San Antonio Chicken With Picante Black Bean Sauce

Recipe Ingredients

6		Chicken breast halves - boned and skinned
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Garlic salt
1 tablespoon	15ml	Vegetable oil
1 cup	160g / 5.6oz	Black beans - canned, rinsed
		Drained
1		Whole kernel corn - drained
2/3 cup	157ml	Pace picante sauce
1/2 cup	73g / 2.6oz	Diced red bell pepper
2 tablespoons	30ml	Chopped cilantro

Recipe Instructions

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.

Source:
ReaLemon

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