San Antonio Chicken With Picante Black Bean Sauce
Ingredients
6 chicken breast halves, boned and skinned
2 tsp. ground cumin
1 tsp. garlic salt
1 Tbsp. vegetable oil
1 C. black beans, canned, rinsed and drained
1 can whole kernel corn, drained
2/3 C. pace picante sauce
1/2 C. diced red bell pepper
2 Tbsp. chopped cilantro
Cooking Instructions
Sprinkle both sides of chicken with 1 tsp. of the cumin and the garlic salt. Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook for 3 minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 tsp. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)