Side Pannel
San Antonio Chicken with Picante Black Bean Sauce
San Antonio Chicken with Picante Black Bean Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beans
Ingredients List
- 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
Directions
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.
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.
Tweet