Monday, July 29, 2013

Saucy Mexican Chicken

4 small boneless, skinless chicken breasts (about 1 pound)
1 cup thick and chunky salsa
1 (15 ounce) can black beans, undrained
1 cup shredded cheddar cheese

1. Cook chicken in a non-stick skillet on medium high heat, about 4 minutes on each side or until browned on both sides.
2. Add salsa and beans. Bring to a boil and cover. Simmer on medium low heat for about 5 minutes or until chicken is cooked through.
3. Top with cheese and remove from heat. Let stand, covered for about 5 minutes or until cheese is melted.

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