Spicy Skillet Chicken

Name: Spicy Skillet Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
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

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Recipe by Alley Barbie

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

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
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).
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.
Make the Most of This Recipe.
Variation.
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.

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