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Chicken with Picante Black Bean Sauce

Chicken with Picante Black Bean Sauce


Boneless chicken breasts get a kick of southwest flavor in this easy to make skillet dish that's on the table in just 35 minutes.

serves 6 people


cost per recipe: $11.22

The price is determined by the national average.

  • 2

    teaspoons ground cumin

  • 1/2

    teaspoon garlic powder

  • 1 1/2

    pounds skinless, boneless chicken breast halves(6 breast halves)

  • 1

    tablespoon vegetable oil

  • 2/3

    cup Pace® Picante Sauce - Medium

  • 1/2

    cup diced green pepperor red bell pepper

  • 1

    can (about 8 ounces) whole kernel corn, drained

  • 1

    can (about 16 ounces) black beans, drained

  • 2

    tablespoons chopped fresh cilantro

view nutrition info

How to Make It

Step 1

Mix 1 teaspoon cumin and garlic powder in a small bowl. Sprinkle both sides of the chicken with the cumin mixture.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Set the chicken aside.

Step 3

Stir the picante sauce, remaining cumin, pepper, corn and beans in the skillet and heat to a boil. Return the chicken to the pan. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium


Ratings & Reviews

  • Jenn39

    January 4, 2013

    easy and great!

    This was delicious! To save time, I used chunky picante sauce instead of a diced green pepper, and I used about a cup of it (instead of 2/3 cup as the recipe calls for). Also, I sprinkled shredded mexican cheese over the chicken breasts just before serving, and we had spanish rice to go with it. I'll definitley be making this again!

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