Spicy Mexican Skillet Chicken: The Best Spicy Mexican Skillet Chicken Recipe from Cook'n

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	Spicy Mexican Skillet Chicken

Serves: 4

Print this Recipe

   1/2 to 1 teaspoon chili powder
   1/4 teaspoon salt
   1/4 teaspoon pepper
   4 boneless skinless chicken breast halves (about 1 pound)
   1 tablespoon vegetable oil
   1 cup frozen (thawed) corn or canned (drained) whole kernel corn
   1/3 cup chunky salsa
   2 tablespoons chopped fresh cilantro
   1 large tomato, chopped (about 1 cup)
   1 (15-ounce) can black beans, rinsed and drained

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 10 minutes or until brown on both sides. Stir in remaining ingredients. Heat to boiling; reduce heat Cover and simmer 3 to 5 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are heated through.
1 Serving: Calories 325 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 65mg; Sodium 560mg; Carbohydrate 36g (Dietary Fiber 9g); Protein 36g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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