Spicy Skillet Chicken

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

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

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.

Notes










Tips

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

Nutrition Information

No nutrition information available for this recipe.