MEXICAN FIESTA BONELESS CHICKEN

Great over rice.

(Serves 4)

Ingredients:

1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons vegetable oil 1 cup corn 1 cup crushed tomatoes 11 ounces chunky salsa 1 can black beans, drained 2 tablespoons tomato paste 4 boneless skinless chicken breasts

Directions:

Combine chili powder, salt and pepper. Rub over both sides of chicken breasts. Heat oil in large skillet over medium heat. Cook chicken in oil for 15 to 20 minutes until brown on both sides. Stir in remaining ingredients except for the tomato paste. Heat to boiling. Reduce heat and simmer for 1 hour, (in the last 10 minutes add tomato paste.) Stir into mixture to thicken.

I used a medium salsa because we don't like it to hot. You can pick the type of salsa according to your taste. You can also use less chili powder.

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