Spicy Skillet Chicken

Need a 30-minute dinner with tasty chicken breasts? Grab a skillet, some sassy salsa and a few extras. http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=1505

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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 (170°F).
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.