| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Beans | 6 | Servings | |
INGREDIENTS
| 6 | Chicken breast halves, boned and skinned | |
| 2 | ts | Ground cumin |
| 1 | ts | Garlic salt |
| 1 | tb | Vegetable oil |
| 1 | c | Black beans, canned, rinsed, drained |
| 1 | cn | Whole kernel corn, drained |
| 2/3 | c | Pace Picante Sauce |
| 1/2 | c | Diced red bell pepper |
| 2 | tb | Chopped cilantro |
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. Posted to EAT-L Digest 31 Dec 96 From: Susan Mundy <mmundy@MINDSPRING.COM> Date: Wed, 1 Jan 1997 23:58:55 -0500
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