Southwest Chicken
Great dish with beans, rice and cheese!
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Ingredients
  1. 4 EA CHICKEN BREAST HALVES BONELESS AND SKINLESS
  2. 2 TBSP OLIVE OIL
  3. 1 MED ONION DICED
  4. 2 TBSP BUTTER
  5. 2 15 OZ CANS CORN DRAINED
  6. 1 15 OZ CAN BLACK BEANS RINSED AND DRAINED
  7. 1/4 TSP CUMIN
  8. 1/2 TSP GARLIC GRANULATED
  9. 1 TSP CHILI POWDER
  10. 1 TSP BLACK PEPPER
  11. 1/2 TSP SALT
  12. 1 16 OZ JAR CHUNKY SALSA
  13. 1 CUP CHEDDAR CHEESE SHREDDED
  14. 2 CUPS COOKED RICE
Instructions
  1. COMBINE CUMIN, CHILI POWDER, GARLIC, PEPPER AND SALT.
  2. SPRINKLE CHICKEN BREAST WITH SEASONING MIXTURE, SET ASIDE IN REFRIGERATOR.
  3. SAUTE ONIONS IN BUTTER UNTIL TRANSLUCENT ADD REMAINING SEASONING MIXTURE, COOK 2 MINUTES. ADD CORN, BEANS AND 1/2 CUP OF SALSA. COVER AND LET SIMMER WHILE COOKING CHICKEN.
  4. SAUTE CHICKEN BREAST IN OLIVE OIL, ABOUT 4 MINUTES ON EACH SIDE.
  5. OPTION #1 PLACE CHICKEN ON TOP OF CORN/BEAN MIXTURE, POUR REMAINING SALSA OVER CHICKEN, COVER AND SIMMER FOR 15 MINUTES. REMOVE LID, TOP WITH CHEESE, COVER SIMMER 2-3 MINUTES OR UNTIL CHEESE MELTED. SERVE OVER RICE.
  6. OPTION # 2 PLACE CORN/BEAN MIXTURE A CASSEROLE DISH WITH COVER. POUR REMAINING SALSA OVER CHICKEN, COVER BAKE FOR 20 MINUTES. REMOVE LID, TOP WITH CHEESE, COVER BAKE FOR 15 MINUTES. SERVE OVER RICE.
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