San Antonio Chicken with Picante Black Bean Sauce
Yield
6 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
boned and skinned |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
garlic salt
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
black beans
canned, rinsed, and drained |
|
| 1 | can |
corn kernels, canned
drained |
|
| ⅔ | cup |
pace picante sauce
|
* |
| ½ | cup |
sweet red bell peppers
diced |
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
boned and skinned |
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
garlic salt
|
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
black beans
canned, rinsed, and drained |
|
| 1 | can |
corn kernels, canned
drained |
|
| 158 | ml |
pace picante sauce
|
* |
| 118 | ml |
sweet red bell peppers
diced |
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt.
Heat oil in 12 inch 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 to 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 to 3 minutes or until thickened, stirring frequently; spoon over chicken.
Sprinkle with cilantro and serve with additional Pace Picante Sauce.
