Recipe: San Antonio Chicken with Picante Black Bean Sauce

SAN ANTONIO CHICKEN WITH PICANTE BLACK BEAN SAUCE

6 boneless, skinless chicken breast halves
2 tsp ground cumin
1 tsp garlic salt
1 tbsp vegetable oil
1 cup rinsed and drained canned black beans
1 (8 oz) can whole kernel corn
2/3 cup Pace Picante sauce (plus additional for serving)
1/2 cup diced red bell pepper
2 tbsp chopped fresh cilantro (to serve)

Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt.

Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 3 minutes.

In medium bowl, combine beans, drained 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 to 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 to 3 minutes or until thickened, stirring frequently; spoon over chicken.

Sprinkle with cilantro and serve with additional Pace Picante Sauce.

Servings: 6
Source: Grand-Prize Winner -- 1992 Pace Picante Sauce "Pick Up The Pace" Recipe Contest; Charlene Margessen of Brentford, CA.