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.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)