San Antonio With Picante Black Bean Sauce

• 6 chicken breast halves, boned and skinned
• 2 tsp. ground cumin
• 1 (8 oz.) can whole kernel corn
• 1/3 to 2/3 c. Pace picante sauce
• 1/2 c. diced red bell pepper (optional)
• 2 Tbsp. chopped cilantro (Mexican parsley)
• 1 tsp. garlic salt
• 1 Tbsp. vegetable oil
• 1 c. rinsed and drained canned black beans

1. Sprinkle both sides of chicken with 1 teaspoon of cumin and the garlic salt.
2. Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 3 minutes.
3. In medium bowl, combine beans, corn, Pace picante sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken.
4. Reduce heat to medium; cook, uncovered, 6 to 7 minutes or until chicken is cooked through.
5. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon; keep warm.
6. Cook bean mixture over high heat 2 to 3 minutes or until thickened, stirring frequently; spoon over chicken.
7. Sprinkle with cilantro and serve with additional picante sauce.
8. Serves 6.

chicken, ground cumin, whole kernel corn, picante sauce, red bell pepper, cilantro, garlic salt, vegetable oil, black beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973793 (may not work)