Spicy Skillet Chicken

Submitted 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"

 

• Ready In: 50mins
• Ingredients: 9
• 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.