Salsa-Topped Chicken Breasts - cooking recipe

Ingredients

1 (15 oz.) can black beans, rinsed and drained
1 1/4 c. frozen whole kernel corn
3/4 c. finely chopped purple onion
3/4 c. finely chopped sweet red pepper
2 jalapeno peppers, seeded and finely chopped
1/2 c. balsamic vinegar
1/4 c. olive oil
1 1/2 Tbsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. butter
4 skinned and boned chicken breast halves
1/4 c. chopped fresh cilantro

Preparation

Combine first 10 ingredients.
Cover and chill at least 2 hours.
Combine chili powder and next 3 ingredients; sprinkle over chicken.
Melt butter in a nonstick skillet.
Add chicken and cook 5 to 7 minutes on each side or until done.
Stir cilantro into black bean mixture.
Serve over chicken.
Serves 4.