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Chicken with Picante Black Bean Sauce

Chicken with Picante Black Bean Sauce

5
(1)

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

Ingredients

cost per recipe: $8.26

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

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

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Ratings & Reviews

(1)
  • 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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