Saucy Mexican Chicken
From 77mini 15 years ago
- 30 minutes to make
- Serves 4
A very easy chicken dish I found in the December Kraft foods magazine. It is a perfect main coarse to go with my Easy Spanish Rice recipe. Both completed in 35 minutes.
Ingredients
- 4 small boneless skinless breasts shopping list
- 1 jar (16 ounces) thick salsa shopping list
- 1 can (15 ounces) black beans RINSED shopping list
- 1 cup shredded cheddar cheese (or whatever floats your boat) shopping list
How to make it
- Cook chick in a non-stick skillet on medium-high heat about 4 minutes a side or until browned well on both sides
- Add salsa and beans. Bring to a boil; cover.
- Simmer on medium-low heat 10 minutes or until chicken is done at 165 F
- Top with the cheese. Remove from heat and cover. Let stand 5 minutes or until cheese melted.
- If you start this as soon as you cover the Easy Spanish Rice recipe, you can simmer until rice is done. Then add cheese and cover during 5 minute resting of the rice dish.
People Who Like This Dish 3
- elgourmand Apia, WS
- maureenlaw ST LOUIS, US
- cuzpat Sikeston, Mo
- goodeat Benton, MO
- juels Clayton, NC
- pleclare Framingham, MA
- roseybear Willows, CA
- crazeecndn Edmonton, CA
- 77mini Buffalo, NY
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The Rating
Reviewed by 6 people-
Yum!
pleclare
in Framingham loved it
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Wow, how much easier can this get! I am sure it is packed with flavor from that salsa, too!
juels
in Clayton loved it
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Very good!!
goodeat
in Benton loved it
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