So, so easy. As the day draws near that I have to return to work... quick & easy meals will be of utmost importance. Here is one that should definetly be added into the rotation! I served this with rice & corn. The chicken could easily be shredded and this would be a tasty topper for some nachos!
Saucy Mexican Chicken
Source: Food & Family Magazine - Holiday 2009
Ingredients
1 lb. boneless, skinless chicken breast halves (4 small breasts)
1 16oz. jar of chunky salsa
1 15oz. can black beans, rinsed
1 cup shredded cheddar
Directions
Cook chicken in a nonstick skillet on medium-high heat 4 minutes on each side or until browned on both sides.
Add salsa and beans. Bring to a boil, cover.
Simmer on medium low heat 5 minutes or until chicken is done.
Top with cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted.
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