Spicy Skillet Chicken
- by: kusinera
- Rating:
- Category: Main Course
- Level: Easy
- Total Time: 0 hr 50 mins
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® 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
1. In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
2. In 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).
3. Stir 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.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 25 mins | |||
| Cook Time: | 0 hr 25 mins | |||
| Ready In: | 0 hr 25 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Frying |
|||
| Recipe Tags: | chicken | spicy | skillet | spicy chicken skillet |
