SAN ANTONIO CHICKEN WITH PICANTE BLACK BEAN SAUCE

Servings: 6
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
-and drained
1 cn Whole kernel corn, drained
2/3 c  Pace Picante Sauce
1/2 c  Diced red bell pepper
2 tb Chopped cilantro

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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