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Salsa-Topped Chicken Breasts




List of Ingredients



• 1 (15 oz) can black beans, rinsed and drained
  
• 1 1/4 cups frozen whole kernel corn, thawed
  
• 3/4 cup finely chopped purple onion
  
• 3/4 cup finely chopped sweet red pepper
  
• 2 jalapeno peppers, seeded and finely chopped
  
• 1/2 cup balsamic vinegar
  
• 1/4 cup olive oil
  
• 1 1/2 T Dijon mustard
  
• 1/4 tsp salt
  
• 1/8 tsp pepper
  
• 1 T chili powder
  
• 1 tsp ground cumin
  
• 1/4 tsp salt
  
• 1/8 tsp pepper
  
• 1 T butter
  
• 4 skinned and boned chicken breast halves*
  
• 1/4 cup chopped fresh cilantro
  






Instructions



1. Combine first 10 ingredients. Cover and chill at least 2 hours.
   
2. Combine chili powder and next 3 ingredients; sprinkle over chicken.
   
3. Melt butter in nonstick skillet. Add chicken, cook 5 to 7 minutes on each side.
   
4. Stir cilantro into black bean mixture. Serve over chicken.
   






Final Comments


*4 (4 oz) orange roughy fillets may be substituted. Cook 5 minutes on each side.

4 servings