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| 3 | Chicken breasts;halved |
| | Boned & skinned |
| 1 Tasse | Whole corn kernel -- Drained |
| 2 Teelöffel | cumin |
| 2/3 Tasse | Picante sauce |
| 1 Teelöffel | garlic salt |
| 1/2 Tasse | red bell pepper diced |
| 1 Teelöffel | oil |
| 2 Esslöffel | cilantro Fresh, chopped |
| 1 Tasse | Canned Black Beans -- rinse |
| | & Drain |
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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. | * - * - * - * ~- * - * - * - * - *
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