Friday, September 11, 2009

Spicy Chicken Skillet

This recipe looked way too good to not post! (Betty Crocker)


1 to 2 teaspoons 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 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 cups hot cooked rice


  1. 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.
  2. 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.
  3. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

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