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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Need a 30-minute dinner with tasty chicken breasts? Grab a skillet, some sassy salsa and a few extras. Ingredients:
1 -2 teaspoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breasts (about 1 1/4 lb) |
1 tablespoon vegetable oil |
1 (15 ounce) can progresso black beans, drained, rinsed |
1 (11 ounce) can green giant mexicorn whole mexicorn whole kernel corn, undrained |
1/3 cup old el paso thick 'n chunky salsa |
2 cups hot cooked rice |
Directions:
1. In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
4. Make the Most of This Recipe.
5. Variation.
6. Make a quick chicken tortilla sandwich by cooking just the chicken breasts as directed. Spread 4 tortillas each with 2 tablespoons salsa and sprinkle with 1/4 cup shredded Cheddar cheese to within 1 inch of edge. Place chicken breast in center, and fold sides of tortilla over chicken. Microwave briefly to melt cheese.
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