There isn't much to say about this recipe. I found it in my Kraft Magazine. After sorting through a whole bunch of pages I found this and decided that my weekly menu needed a Mexican recipe. With minimal ingredients it would make an easy weeknight meal.
Ingredients
- lb. boneless skinless chicken breast halves (4 small breasts)
- 1 jar (16 oz.) Thick 'N Chunky Salsa
- 1 can (15 oz.) black beans, rinsed
- 1 cup Shredded Cheddar Cheese
- Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
- Add salsa and beans.
- Bring to boil; cover.
- Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
- Top with cheese.
- Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Next Time- This recipe is so easy and tastes great. I served it with a Mexican rice and the two went really well together. Nothing needs to be changed.
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