Spicy Skillet Chicken

Need a 30-minute dinner with tasty chicken breasts? Grab a skillet, some sassy salsa and a few extras. ...MORE + LESS -

1 to 2 teaspoons (5 to 10 mL) chili powder

1/2 teaspoon (2 mL) salt

1/4 teaspoon (1 mL) pepper

4 boneless skinless chicken breasts (about 1 1/4 lb/625 g)

1 tablespoon (15 mL) vegetable oil

1 can (19 oz/540 mL) Progresso™ black beans, drained, rinsed

1 can (12 oz/341 mL) whole kernel corn with red and green peppers, undrained

1/3 cup (75 mL) Old El Paso™ Thick N’ Chunky salsa

2 cups (500 mL) hot cooked rice

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1

In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
2

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 centre of thickest part is cut (170°F).
3

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.

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 centre, and fold sides of tortilla over chicken. Microwave briefly to melt cheese.