Chicken With Black Bean Salsa

1. 1

   Rinse the chicken, and pat it dry with papertowels.

2. 2

   Spread some of the garlic on each piece of chicken, and sprinkle them with pepper (or garlic pepper salt).

3. 3

   Coat a large skillet with cooking spray (or use a small amount of oil), and preheat over medium heat.

4. 4

   Brown chicken for about 2 minutes on each side; reduce heat to low, and add the broth (I just use chicken bouillon to make the 3 T. broth).

5. 5

   Cover and simmer for 10-12 minutes, or until chicken is tender and the juices run clear.

6. 6

   Remove the chicken to a plate, and cover, to keep warm.

7. 7

   Drain the skillet, and add the undrained black beans and the salsa; cook and stir over medium heat until heated through.

8. 8

   If using cheese, put the chicken back in the skillet, ladle the sauce over it, and then sprinkle the cheese on top, and continue simmering, until the cheese melts; sprinkle the top with green onions, and serve.

9. 9

   If not adding cheese, put the chicken breasts on a serving plate, ladle black bean salsa on top, and sprinkle with green onions.

* Per serving · 4 servings · Values may vary.