Spicy Skillet Chicken - cooking recipe

Ingredients

1 -2 teaspoon 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 (15 ounce) can progresso black beans, drained, rinsed
1 (11 ounce) can green giant mexicorn whole mexicorn whole kernel corn, undrained
1/3 cup old el paso thick 'n chunky salsa
2 cups hot cooked rice

Preparation

In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
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\u00b0F).
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.
Make the Most of This Recipe.
Variation.
Make a quick chicken tortilla sandwich by cooking just the chicken breasts as directed. Spread 4 tortillas each with 2 tablespoons salsa and sprinkle with 1/4 cup shredded Cheddar cheese to within 1 inch of edge. Place chicken breast in center, and fold sides of tortilla over chicken. Microwave briefly to melt cheese.