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Wednesday, November 4, 2009

Mexican Chicken

1lb Boneless skinless chicken breasts
160z jar of salsa
1 15oz can of black beans
1 C shredded cheddar cheese

Cook chicken in nonstick skillet on medium high heat for 4 minutes on each side or until browned on both sides

Add salsa and beans. Bring to boil and cover.

Simmer on medium low heat for 5 mintues or until chicken is done.

Top with cheese. Remove from heat. Let stand until cheese is melted.


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