Monday, November 9, 2009

4 ingredient south-of-the-border dish

1 pound boneless, skinless chicken breasta halves (4 small)
1 16 oz jar thick n chunky salsa
1 15-oz can black beans
1 cup shredded cheddar cheese
(I added onions cuz we like onions)

Cook chicken in nonstick skillet on med-hi 4 minutes on each side until browned on both sides

Add salsa and beans. Bring to boil; cover Simmer on medium-low for 5 minutes til chicken is done (165 degrees)

Top with cheese, Remove from heat. Let stand, covered, 5 minutes or until cheese is melted.

this comes from the Kraft Magazine which has been free for years but suddenly it's gonna cost. Not sure if I will subscribe or not but you can always go to and see recipes that are in the magazine.

Robert and I totally enjoyed this quick meal. Plus I made it for my friend and her husband who were ill.


  1. weird, I know I posted a comment...
    but we had this dinner tonight as well. Reed who doesn't touch tomatoes or salsa gave this one a 4 out of 5 stars. Try it, YOU"LL LOVE IT!

  2. made this tonight, but I had pinto beans only instead of black...would've been better over white rice, but it was still yummy