Remove fat from chicken. Mix chili powder, salt, and pepper. Sprinkle evenly over both sides of chicken breast halves. Heat 10-inch nonstick skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turing once, until juice is no longer pink when centers of thickest pieces are cut.
Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover and simmer 3 to 5 minutes or untill vegetables are hot. Sprinkle with cilantro and chilli slices.
Originally Submitted
6/21/2007
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