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Ingredients:
6 Chicken Breast Halves
2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Garlic salt
1 Tablespoon(s) Vegetable oil
1 Cup(s) Black beans, canned, rinsed
1 Can(s) Whole kernel corn, drained
2/3 Cup(s) Pace Picante Sauce
1/2 Cup(s) Diced red bell pepper
2 Tablespoon(s) Chopped cilantro
Directions: 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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