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.
cost per recipe: $11.23
The price is determined by the national average.
teaspoons ground cumin
teaspoon garlic powder
pounds skinless, boneless chicken breast halves(6 breast halves)
tablespoon vegetable oil
cup Pace® Picante Sauce
cup diced green pepperor red bell pepper
can (about 8 ounces) whole kernel corn, drained
can (about 16 ounces) black beans, drained
tablespoons chopped fresh cilantro
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.