Salsa Topped Chicken Breasts

• SALSA
• 1 (15 ounce) can black beans, drain and rinse
• 1 1/4 cups frozen corn, thawed
• 3/4 cup purple onion, chop fine
• 3/4 cup bell pepper, chop fine
• 2 jalapenos, seeded and chopped fine
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1 1/2 tablespoons Dijon mustard
• salt and pepper
• CHICKEN
• 4 boneless skinless chicken breasts or 4 orange roughy
• 1 tablespoon chili powder
• 1 teaspoon cumin
• salt and pepper
• 1 tablespoon butter
• 1/4 cup cilantro

1. Cover and chill Salsa 2 hours.
2. Sprinkle chili powder, cumin, salt, and pepper over chicken.
3. Melt butter in skillet and cook chicken 5-7 minutes on each side.
4. Stir cilantro into salsa and serve over chicken.

salsa, black beans, frozen corn, purple onion, bell pepper, jalapenos, balsamic vinegar, olive oil, mustard, salt, chicken, chicken breasts, chili powder, cumin, salt, butter, cilantro

Taken from www.food.com/recipe/salsa-topped-chicken-breasts-37426 (may not work)