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Categories:Viewed: 29 - Published at: a year ago
Ingredients
- 34 lb uncooked boneless skinless chicken breast, four 3 oz ieces cut 1/4 inch thick
- 12 teaspoon dried oregano, crumbled
- 14 teaspoon salt
- 18 teaspoon black pepper
- 3 ounces low-fat cheddar cheese or 3 ounces colby cheese, shredded about 3/4 cup
- 14 12 ounces canned stewed tomatoes, mexican style
- 15 ounces canned black beans
- 2 tablespoons cilantro, chopped
Method
- Spray a large nonstick skillet with cooking spray and heat.
- Saute chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt, and pepper.
- Turn over and saute until chicken is cooked through, about 3 minutes longer.
- Sprinkle with all but 1 tablespoon of the 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.
