San Antonio Chicken With Picante Black Bean S Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Chicken breast halves, boned and skinned
2 tsp: Ground cumin,
1 tsp: Garlic salt,
1 tbsp: Vegetable oil,
1 cup: Black beans, canned, rinsed and drained
1 can: Whole kernel corn, drained
2/3 cup: Pace Picante Sauce,
1/2 cup: Diced red bell pepper,
2 tbsp: Chopped cilantro,
Directions:
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 from luhu.jp
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 from luhu.jp