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 thick & chunky salsa
2
cups hot cooked rice
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Steps
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.
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Want to make a quick chicken tortilla sandwich? Cook just the chicken breasts as directed in this spicy Mexican chicken recipe. Spread 2 tablespoons of salsa on top of a tortilla. Sprinkle 1/4 cup of shredded cheddar cheese on top of the salsa, up to within 1 inch of the tortilla's edge. Place one of the cooked chicken breasts in the center of the tortilla and fold the sides over the chicken. Microwave the sandwich briefly to melt the cheese. Repeat with 3 more tortillas and toppings.
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