My family eats the same old recipes every week. Spaghetti, tacos, chicken nuggets and pizza are often found on our dinner table. A couple of weeks ago I was desperate to find a new recipe. Our taste buds were craving something different than the norm! My initial search was for a simple chicken skillet dish. When I found a how- to on making chicken breasts in the skillet on the stove top I began thinking on how to make it a bit more tasty. In my fridge I had salsa and in my pantry I had a can of each black beans and corn. From there, this yummy dish was created.
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Tex-Mex Chicken
2-4 chicken breasts, depending on family size
1-2 Tbls. butter
1-2 Tbls. EVOO
seasoned salt
pepper
1 cup of fresh salsa, I like to get the container from the produce section
3/4 cup of black beans, drained
3/4 cup of whole kernal corn, optional
Warm a large skillet over medium to high heat. Add your butter and EVOO and allow them combine together and coat your skillet. Lightly sprinkle each side of your chicken breast with seasoned salt and pepper. Brown each side for about 3-5 minutes.
After each side of each of your breasts are browned, top them with equal parts salsa and black beans. {1/2 of the salsa and black beans if cooking two breasts, 1/4 of each if cooking four, you get it. This is also where you would add the corn, if desired.} Cover and reduce heat to low to medium-low. Let simmer for 30 minutes or until chicken is cooked through.
To serve: You can either shred each chicken breast with a fork and stir it in the pan to gather and soak in all of the yummy juices OR you can keep them whole. This chicken is good over rice {my family’s favorite} or it would be amazing for chicken tacos or taco salad, too!
Garnish with sour cream, cheese and cilantro.
Do you have a favorite chicken recipe you’d like to share with us? Tell us about it on our Facebook page or leave it here in the comments.
About Melissa Hillier
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