Saucy Mexican Chicken

January 21, 2010

We tried another new recipe this past week and decided it is a keeper! We would recommend serving it with either rice or cutting up the chicken and serving as fajitas. This recipe also came from the stack of recipes to try that has been piled up for a while. Just like the previous recipes, this recipe came from Kraft Foods. They, of course, recommend using their brands of items but we used whatever we had on hand.

Photo from Kraft Foods

1 lb boneless, skinless chicken breast halves (4 small breasts)
1 jar (16 oz) thick and chunky salsa
1 can (15 oz) black beans, rinsed
1 cup shredded cheddar cheese

Cook chicken in non-stick skillet on medium-high heat for 4 minutes on each side or until browned on both sides.
Add salsa and beans. Bring to boil and cover.
Simmer on medium-low heat for 5 minutes or until chicken is done.
Top with cheese. Remove from heat. Let stand, covered for 5 minutes or until cheese is melted.