Ingredients Jump to Instructions ↓

  1. 6 Chicken breast halves,

  2. -boned and skinned 2 ts Ground cumin

  3. 1 ts Garlic salt

  4. 1 tb Vegetable oil

  5. 1 c Black beans, canned, rinsed

  6. -and drained 1 cn Whole kernel corn, drained

  7. 2/3 c Pace Picante Sauce

  8. 1/2 c Diced red bell pepper

  9. 2 tb Chopped cilantro

  10. 1 teaspoon of the cumin and the garlic salt. Heat oil in

  11. 12" skillet over medium-high heat. Add chicken; cook

  12. 3 minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining

  13. 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium; cook uncovered

  14. 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

  15. 2-3 minutes or until thickened, stirring frequently; spoon over chicken. Sprinkle with cilantro and serve with additional Pace Picante Sauce.


Send feedback