Salsa Topped Chicken Breasts - cooking recipe

Ingredients

SALSA
1 (15 ounce) can black beans, drain and rinse
1 1/4 cups frozen corn, thawed
3/4 cup purple onion, chop fine
3/4 cup bell pepper, chop fine
2 jalapenos, seeded and chopped fine
1/2 cup balsamic vinegar
1/4 cup olive oil
1 1/2 tablespoons Dijon mustard
salt and pepper
CHICKEN
4 boneless skinless chicken breasts or 4 orange roughy
1 tablespoon chili powder
1 teaspoon cumin
salt and pepper
1 tablespoon butter
1/4 cup cilantro

Preparation

Cover and chill Salsa 2 hours.
Sprinkle chili powder, cumin, salt, and pepper over chicken.
Melt butter in skillet and cook chicken 5-7 minutes on each side.
Stir cilantro into salsa and serve over chicken.