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SAN ANTONIO CHICKEN WITH PICANTE BLACK BEAN SAUCE

Category:    Chicken, Sauces, Spicy
Yield: 6 servings
 
      6    Chicken breast halves,                   -and drained
           -boned and skinned                  1 cn Whole kernel corn, drained
      2 ts Ground cumin                      2/3 c  Pace Picante Sauce
      1 ts Garlic salt                       1/2 c  Diced red bell pepper
      1 tb Vegetable oil                       2 tb Chopped cilantro
      1 c  Black beans, canned, rinsed    
 
  Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic
  salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3
  minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red
  pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture
  evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or
  until chicken is cooked through. Push bean mixture off chicken into
  skillet. Transfer chicken to serving platter, using a slotted spoon; keep
  warm. Cook bean mixture over high heat 2-3 minutes or until thickened,
  stirring frequently; spoon over chicken. Sprinkle with cilantro and serve
  with additional Pace Picante Sauce.
 

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