Spicy Skillet Chicken

• 1 -2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 1 tablespoon vegetable oil
• 1 (15 ounce) can progresso black beans, drained, rinsed
• 1 (11 ounce) can green giant mexicorn whole mexicorn whole kernel corn, undrained
• 1/3 cup old el paso thick 'n chunky salsa
• 2 cups hot cooked rice

1. In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170u0b0F).
3. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
4. Make the Most of This Recipe.
5. Variation.
6. Make a quick chicken tortilla sandwich by cooking just the chicken breasts as directed. Spread 4 tortillas each with 2 tablespoons salsa and sprinkle with 1/4 cup shredded Cheddar cheese to within 1 inch of edge. Place chicken breast in center, and fold sides of tortilla over chicken. Microwave briefly to melt cheese.

chili powder, salt, pepper, chicken breasts, vegetable oil, progresso black beans, green giant mexicorn, salsa, rice

Taken from www.food.com/recipe/spicy-skillet-chicken-359792 (may not work)