SPICY MEXICAN SKILLET CHICKEN
1/2 to 1 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breast halves (1 lb)
1 Tbs vegetable oil
1 can (15-oz) black beans, rinsed and drained
1 cup cooked fresh or frozen (thawed) corn
1/3 cup chunky-style salsa
1 large tomato, chopped (1 cup)
2 Tbs chopped fresh cilantro
Mix chili powder, salt and pepper. Sprinkle evely over both sides of chicken breast halves. Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are heated through.
*recipe taken from Betty Crocker's Easy One-Dish Recipes booklet