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Spicy Skillet Chicken




Source of Recipe


Betty Crocker


List of Ingredients




1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 pounds)
1 tablespoon vegetable oil
1 can (15 ounces) Progresso® black beans, rinsed and drained
1 cup (11 ounces) 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


Recipe



1. Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. In 10-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
2. 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.