Spicy Skillet Chicken

1

to 2 teaspoons chili powder

1/2

teaspoon salt

1/4

teaspoon pepper

4

boneless skinless chicken breasts (about 1 1/4 lb)

1

tablespoon vegetable oil

1

can (15 oz) Progresso® black beans, drained, rinsed

1

can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained

1/3

cup Old El Paso® Thick 'n Chunky salsa

2

cups hot cooked rice

• 1In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
• 2In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• 3Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
  I got this recipe from a Betty Crocker email.  I ate mine with rice and Jesse put his in tortillas.  I used the salsa we had and kroger brand black beans,  I also used brown rice.  We did not think the dishy was spicy like the name says.  Megan-3/5Jesse-3/5