Chicken with warm bean salsa
Uncooked boneless skinless chicken breast(s)
¾ pound(s), four 3-oz pieces cut 1/4-inch think
½ tsp, crumbled
Low fat cheddar or colby cheese
3 oz, shredded (about 3/4 cup)
Canned stewed tomatoes
14½ oz, Mexican-style
Canned black beans
15 oz, drained and rinsed
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.