Chicken with Warm Bean Salsa
Uncooked boneless skinless chicken breast(s)
¾ pound(s), four 3 oz pieces cut 1/4-inch thick
½ tsp, crumbled
Low fat cheddar or colby cheese
6 oz, (3/4 cup), sharp, shredded
Canned stewed tomatoes
14½ oz, Mexican-style
Cooked black beans
15 oz, rinsed and drained if canned
2 Tbsp, chopped
- Spray a large nonstick skillet with cooking spray and heat.
- Sauté chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt and pepper. Turn over and sauté until chicken is cooked through, about 3 minutes longer. Sprinkle with all but 1 tablespoon of cheese.
- Meanwhile, in a small saucepan, bring tomatoes and beans to a boil.
- Serve chicken, topped with black bean salsa, remaining 1 tablespoon of cheese and cilantro.