Spicy Mexican Skillet Chicken

• 1/2 to 1 tsp. chili powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 Tbsp. vegetable oil
• 1 c. frozen (thawed) corn or canned (drained) whole kernel corn
• 1/3 c. chunky salsa
• 2 Tbsp. chopped fresh cilantro
• 1 large tomato, chopped (about 1 c.)
• 1 can (15 oz.) black beans, rinsed and drained

1. Mix chili powder, salt and pepper.
2. Sprinkle evenly over both sides of chicken.
3. Heat oil in 10-inch skillet over medium heat until hot.
4. Cook chicken in oil 10 minutes until brown on both sides.
5. Stir in remaining ingredients.
6. Heat to boiling; reduce heat.
7. Cover and simmer 3 to 5 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are heated through.
8. Yields 4 servings.

chili powder, salt, pepper, chicken, vegetable oil, frozen, chunky salsa, fresh cilantro, tomato, black beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397781 (may not work)