I threw this together tonight for supper. It really turned out quite good.
Carol's Mexicali Chicken
4 lg chicken breasts
1 pt. Mexican stewed tomatoes
1 sm can diced green chilis drained
1 can black beans drained and rinsed
1 C shredded Cheddar cheese
Flour
Penzey's Southwest Seasoning to taste
Salt and pepper to taste
Combine flour, Southwest Seasoning, and salt and pepper. Dredge chicken breasts in the flour mixture. Using a lg. skillet brown the chicken breats in a small amount of oil until golden brown. To the skillet add the remaining ingredients. Simmer covered until chicken juices run clear about 20-25 minutes. Spoon the tomato, chili, and bean mixture over the chicken breasts. Top with the cheese (about 1/4 C on each breast). Put the lid back on the pan and heat until the cheese has melted. This was very good and satisfied my craving for something Mexican.
DH & I are doing low carb so we had this with a lettuce salad. If you're not low carbing you can add a drained can of Mexican corn and serve over rice. Carol
Carol