San Antonio Chickenpoultry 3 chicken breasts; halved -- 1 boned & skinned 1 cup whole corn kernel -- 1 drained 2 teaspoon cumin 2/3 cup picante sauce 1 teaspoon garlic salt 1/2 cup red bell pepper -- diced 1 teaspoon oil 2 tablespoon fresh cilantro -- chopped 1 cup canned black beans -- rinse 1 & drain My wife and I have chicken several times a week. Here is a favorite recipe that I fix with several variations. (Cube the chicken and saute with the seasonings, finish recipe and use as a burrito filling!) Sprinkle both sides chicken with 1 ts of cumin and garlic salt. Heat oil in 12" skillet over medium high heat. Cook chicken 3 min. In medium bowl combine beans, corn, picante sauce, red pepper and remaining tsp cumin. Turn chicken. Spoon bean muxture evenly over chicken. Reduce heat to medium. Cook uncovered 6 to 7 minutes 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, stirring frequently, until thickened. Spoon bean mixture over chicken. Sprinkle with cilantro. * --- * ---- * --- * --- * --- * --- * --- * --- * | Gary Watson | Disclaimer: I am a clerk, | * Santa Cruz Mtns * therefore, I have no * | Los Gatos,CA | opinion. | * --- * ~--- * --- * ~-- * --- * --- * --- * --- * Recipe By : EAT-L Gary Watson |
