Prep 10 mins
Cook 20 mins
I got this recipe from a lowfat cookbook, but now that I'm enjoying fat again (ha!), I've listed cheese as an optional addition to the recipe. This is quick, easy, and really tasty! Enjoy! Note: I always serve this with my Mexican Rice recipe (#209210); you might like that, too!
- 6 boneless skinless chicken breast halves
- 1 tablespoon crushed fresh garlic
- 1⁄4 teaspoon ground black pepper
- 3 tablespoons chicken broth
- 1 (15 ounce) can black beans, undrained
- 1⁄2 cup salsa
- 3 tablespoons thinly sliced green onions
- 1 cup grated cheddar cheese or 1 cup monterey jack pepper cheese, etc
- Rinse the chicken, and pat it dry with papertowels.
- Spread some of the garlic on each piece of chicken, and sprinkle them with pepper (or garlic pepper salt).
- Coat a large skillet with cooking spray (or use a small amount of oil), and preheat over medium heat.
- Brown chicken for about 2 minutes on each side; reduce heat to low, and add the broth (I just use chicken bouillon to make the 3 T. broth).
- Cover and simmer for 10-12 minutes, or until chicken is tender and the juices run clear.
- Remove the chicken to a plate, and cover, to keep warm.
- Drain the skillet, and add the undrained black beans and the salsa; cook and stir over medium heat until heated through.
- If using cheese, put the chicken back in the skillet, ladle the sauce over it, and then sprinkle the cheese on top, and continue simmering, until the cheese melts; sprinkle the top with green onions, and serve.
- If not adding cheese, put the chicken breasts on a serving plate, ladle black bean salsa on top, and sprinkle with green onions.
DH and I liked this but felt it was missing something. DH added some Cholula powder and said that helped give it a little more oomph. I followed the recipe as written except for leaving off the onions.