Recipe - San Antonio Chicken With Picante Black Bean Sauce

6 Chicken breast halves, boned
and skinned
2 teaspoon Ground cumin
1 teaspoon Garlic salt
1 tablespoon Vegetable oil
1 cup Black beans, canned, rinsed,
drained
1 cn Whole kernel corn, drained
2/3 cup Pace Picante Sauce
One half cup Diced red bell pepper
2 tablespoon Chopped cilantro

Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic
salt. Heat oil in 12" skillet over mediumhigh heat. Add chicken; cook 3
minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red
pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture
evenly over chicken. Reduce heat to medium; cook uncovered 67 minutes or
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 23 minutes or until thickened,
stirring frequently; spoon over chicken. Sprinkle with cilantro and serve
with additional Pace Picante Sauce.
Posted to EATL Digest 31 Dec 96

From: Susan Mundy mmundy@MINDSPRING.COM

Date: Wed, 1 Jan 1997 23:58:55 0500