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CATEGORY CUISINE TAG YIELD
Meats, Grains Mexican Poultry, Mexican 1 Servings

INGREDIENTS

3 Chicken breasts;halved —
Boned & skinned
1 c Whole corn kernel —
Drained
2 ts Cumin
2/3 c Picante Sauce
1 ts Garlic salt
1/2 c Red bell pepper — diced
1 ts Oil
2 tb Fresh cilantro — chopped
1 c Canned Black Beans — rinse
& Drain

INSTRUCTIONS

My wife and I have chicken several times a week. Here is a favorite recipe
that I fix with several variations. (Cube the chicken and saute with the
seasonings, finish recipe and use as a burrito filling!)  Sprinkle both
sides chicken with 1 ts of cumin and garlic salt. Heat oil in 12" skillet
over medium high heat. Cook chicken 3 min.
In medium bowl combine beans, corn, picante sauce, red pepper and remaining
tsp cumin. Turn chicken. Spoon bean muxture evenly over chicken.
Reduce heat to medium. Cook uncovered 6 to 7 minutes 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 to 3 minutes, stirring frequently, until
thickened. Spoon bean mixture over chicken. Sprinkle with cilantro.
* --- * ---- * --- * --- * --- * --- * --- * --- * |  Gary Watson     |
Disclaimer: I am a clerk,   | *  Santa Cruz Mtns *     therefore, I have no
* |  Los Gatos,CA    |     opinion.                | * --- * ---- * --- *
~-- * --- * --- * --- * --- *
Recipe By     : EAT-L Gary Watson <watson@RAHUL.NET>
From: The Cuisines Of Mexico By Diana K
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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