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Prep Time: Cook Time: Total Time:
Spicy Skillet Salsa Chicken
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 15 oz. cans black beans, drained, rinsed
1 11 oz. mexicorn whole kernel corn with red and green peppers, undrained
1/3 cup of you favorite salsa
2 cups hot cooked rice
In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
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 and at 170 degrees.
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.
Variation:
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.
Makes 4 servings.
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Spicy Skillet Salsa Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Spicy Skillet Salsa Chicken
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 15 oz. cans black beans, drained, rinsed
1 11 oz. mexicorn whole kernel corn with red and green peppers, undrained
1/3 cup of you favorite salsa
2 cups hot cooked rice
In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
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 and at 170 degrees.
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.
Variation:
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.
Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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