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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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.
| 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 |
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