Title: San Antonio Chicken with Picante Black Bean Sauce
Categories: Beans
Yield: 6 Servings

6 Chicken breast halves, boned
-and skinned
2 ts Ground cumin
1 ts Garlic salt
1 tb Vegetable oil
1 c Black beans, canned, rinsed,
-drained
1 cn Whole kernel corn, drained
2/3 c Pace Picante Sauce
1/2 c Diced red bell pepper
2 tb Chopped cilantro

Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic
salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3
minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red
pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture
evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or
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 2-3 minutes or until thickened,
stirring frequently; spoon over chicken. Sprinkle with cilantro and serve
with additional Pace Picante Sauce.
Posted to EAT-L Digest 31 Dec 96

From: Susan Mundy

Date: Wed, 1 Jan 1997 23:58:55 -0500