| 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
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”