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Spicy Skillet Chicken

 379 Ratings
120 Comments
  • Prep Time 25 min
  • Total Time 25 min
  • 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
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) whole kernel corn with red and green peppers, 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.

Expert Tips

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

No nutrition information available for this recipe.

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