| 1 | to 2 teaspoons 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 | can (15 oz) Progresso® black beans, drained, rinsed |
| 1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained |
| 1/3 | cup Old El Paso® Thick 'n Chunky salsa |
| 2 | cups hot cooked rice |
Serve with...
Green Chile Cornbread
Total Time:
37 min
| 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. |
|
| 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. |
Nutrition Information:
510 ( 80); 9g ( 2g, 0g); 85mg; 1070mg; 63g ( 11g, 5g); 43g 6%; 4%; 8%; 25% 3 1/2 ; 1/2 ; 0 ; 4 1/2 ; 1 4