Spicy Skillet Chicken

submitted by Diane Hott, Purchasing Manager
Recipe Source: Betty Crocker

Ingredients

1-2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 Tbsp vegetable oil
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) Green Giant™ SteamCrisp® 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

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 degrees Fahrenheit)
• 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.