Title: San Antonio Chicken with Picante Black Bean Sauce
Categories: Poultry Bean Sauce
Yield: 6 Servings
| 6 | | Chicken breast halves, boned and skinned |
| 2 | ts | Ground cumin |
| 1 | ts | Garlic salt |
| 1 | tb | Vegetable oil |
| 1 | c | Black beans, canned, rinsed and drained |
| 1 | cn | Whole kernel corn, drained |
| 2/3 | c | Pace Picante Sauce |
| 1/2 | c | Diced red bell pepper |
| 2 | tb | Chopped cilantro |
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.