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Spicy Skillet Chicken

From Betty Crocker
Original Recipe: https://www.bettycrocker.com/recipes/spicy-skillet-chicken/17995689-59ff-4ad2-989e-42fb80b71ffd 
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Total Time 25 minutes
Servings 4 people
Calories 510 kcal

Ingredients
  

  • 1 to 2 teaspoons teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1 tbsp vegetable oil
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • 1/3 cup Old El Paso™ Thick 'n Chunky salsa
  • 2 cups hot cooked rice

Instructions
 

  • 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°F).
  • 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.

Notes

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.