Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Sprinkle both sides of chicken with 1 teaspoon of the cumin and the
garlic salt. Heat oil in 12" skillet over medium-high 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 6-7 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 2-3 minutes or until thickened, stirring
frequently; spoon over chicken. Sprinkle with cilantro and serve with
additional Pace Picante Sauce.

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