Saucy Mexican Chicken

• 4 small boneless skinless chicken breasts (1 lb.)
• 1 cup TACO BELL Thick & Chunky Salsa
• 1 can (15 oz.) black beans, undrained
• 1 cup KRAFT 2% Milk Shredded Cheddar Cheese

1. Cook chicken in nonstick skillet on medium-high heat 4 min.
2. on each side or until browned on both sides.
3. Add salsa and beans.
4. Bring to boil; cover.
5. Simmer on medium-low heat 5 min.
6. or until chicken is done (165 degrees F).
7. Top with cheese.
8. Remove from heat.
9. Let stand, covered, 5 min.
10. or until cheese is melted.

chicken breasts, taco, black beans, milk

Taken from www.kraftrecipes.com/recipes/saucy-mexican-chicken-114691.aspx (may not work)