Shelly's Recipe

SPICY SKILLET CHICKEN

Category: Casseroles - Chicken and Turkey

1 to 2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1 tbsp vegetable oil
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1/3 cup salsa
2 cups hot cooked rice

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Heat oil in 10 inch nonstick skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. 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.