Chicken With Black Bean Salsa |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe from a lowfat cookbook, but now that I'm enjoying fat again (ha!), I've listed cheese as an optional addition to the recipe. This is quick, easy, and really tasty! Enjoy! Note: I always serve this with my Mexican Rice recipe (#209210); you might like that, too! Ingredients:
6 boneless skinless chicken breast halves |
1 tablespoon crushed fresh garlic |
1/4 teaspoon ground black pepper |
3 tablespoons chicken broth |
1 (15 ounce) can black beans, undrained |
1/2 cup salsa |
3 tablespoons thinly sliced green onions |
1 cup grated cheddar cheese or 1 cup monterey jack pepper cheese, etc |
Directions:
1. Rinse the chicken, and pat it dry with papertowels.
2. Spread some of the garlic on each piece of chicken, and sprinkle them with pepper (or garlic pepper salt).
3. Coat a large skillet with cooking spray (or use a small amount of oil), and preheat over medium heat.
4. Brown chicken for about 2 minutes on each side; reduce heat to low, and add the broth (I just use chicken bouillon to make the 3 T. broth).
5. Cover and simmer for 10-12 minutes, or until chicken is tender and the juices run clear.
6. Remove the chicken to a plate, and cover, to keep warm.
7. Drain the skillet, and add the undrained black beans and the salsa; cook and stir over medium heat until heated through.
8. If using cheese, put the chicken back in the skillet, ladle the sauce over it, and then sprinkle the cheese on top, and continue simmering, until the cheese melts; sprinkle the top with green onions, and serve.
9. If not adding cheese, put the chicken breasts on a serving plate, ladle black bean salsa on top, and sprinkle with green onions.
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