Title: San Antonio Chicken
Categories: Poultry, Mexican
Yield: 1 Servings

3 Chicken breasts;halved --
Boned & skinned
1 c Whole corn kernel --
Drained
2 ts Cumin
2/3 c Picante Sauce
1 ts Garlic salt
1/2 c Red bell pepper -- diced
1 ts Oil
2 tb Fresh cilantro -- chopped
1 c Canned Black Beans -- rinse
& Drain

My wife and I have chicken several times a week. Here is a favorite recipe
that I fix with several variations. (Cube the chicken and saute with the
seasonings, finish recipe and use as a burrito filling!) Sprinkle both
sides chicken with 1 ts of cumin and garlic salt. Heat oil in 12" skillet
over medium high heat. Cook chicken 3 min.

In medium bowl combine beans, corn, picante sauce, red pepper and remaining
tsp cumin. Turn chicken. Spoon bean muxture evenly over chicken.

Reduce heat to medium. Cook uncovered 6 to 7 minutes 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 to 3 minutes, stirring frequently, until
thickened. Spoon bean mixture over chicken. Sprinkle with cilantro.

* --- * ---- * --- * --- * --- * --- * --- * --- * | Gary Watson |
Disclaimer: I am a clerk, | * Santa Cruz Mtns * therefore, I have no
* | Los Gatos,CA | opinion. | * --- * ---- * --- *
~-- * --- * --- * --- * --- *

Recipe By : EAT-L Gary Watson

From: The Cuisines Of Mexico By Diana K

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip