Ingredients Jump to Instructions ↓

  1. 6 Chicken breast halves,

  2. -boned and skinned

  3. 2 ts Ground cumin

  4. 1 ts Garlic salt

  5. 1 tb Vegetable oil

  6. 1 c Black beans, canned, rinsed

  7. -and drained

  8. 1 cn Whole kernel corn, drained

  9. 2/3 c Pace Picante Sauce

  10. 1/2 c Diced red bell pepper

  11. 2 tb Chopped cilantro

Instructions Jump to Ingredients ↑

  1. 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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