Salsa-Topped Chicken Breasts

• 1 (15 oz.) can black beans, rinsed and drained
• 1 1/4 c. frozen whole kernel corn
• 3/4 c. finely chopped purple onion
• 3/4 c. finely chopped sweet red pepper
• 2 jalapeno peppers, seeded and finely chopped
• 1/2 c. balsamic vinegar
• 1/4 c. olive oil
• 1 1/2 Tbsp. Dijon mustard
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. butter
• 4 skinned and boned chicken breast halves
• 1/4 c. chopped fresh cilantro

1. Combine first 10 ingredients.
2. Cover and chill at least 2 hours.
3. Combine chili powder and next 3 ingredients; sprinkle over chicken.
4. Melt butter in a nonstick skillet.
5. Add chicken and cook 5 to 7 minutes on each side or until done.
6. Stir cilantro into black bean mixture.
7. Serve over chicken.
8. Serves 4.

black beans, kernel corn, purple onion, sweet red pepper, peppers, balsamic vinegar, olive oil, mustard, salt, pepper, chili powder, ground cumin, salt, pepper, butter, chicken, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297636 (may not work)