Spicy Mexican Skillet Chicken - cooking recipe

Ingredients

1/2 to 1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breast halves (about 1 lb.)
1 Tbsp. vegetable oil
1 c. frozen (thawed) corn or canned (drained) whole kernel corn
1/3 c. chunky salsa
2 Tbsp. chopped fresh cilantro
1 large tomato, chopped (about 1 c.)
1 can (15 oz.) black beans, rinsed and drained

Preparation

Mix chili powder, salt and pepper.
Sprinkle evenly over both sides of chicken.
Heat oil in 10-inch skillet over medium heat until hot.
Cook chicken in oil 10 minutes 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.
Yields 4 servings.