Recipe - San Antonio Chicken

3 Chicken breasts;halved
Boned & skinned
1 cup Whole corn kernel
Drained
2 teaspoon Cumin
2/3 cup Picante Sauce
1 teaspoon Garlic salt
One half cup Red bell pepper minced
1 teaspoon Oil
2 tablespoon Fresh cilantro chopped
1 cup Canned Black Beans rinse
& 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 teaspoon 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 : EATL Gary Watson watson@RAHUL.NET

From: The Cuisines Of Mexico By Diana K

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip