Use your skills to make our Saucy Mexican Chicken skillet! Salsa, black beans and cheddar cheese make this Mexican chicken recipe so delicious.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1 cup TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) black beans, undrained
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
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Let's Make It
Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Prepare using 8 boneless skinless chicken thighs.
If you prefer to drain and rinse the beans, add 1/2 cup fat-free reduced-sodium chicken broth to browned chicken along with the salsa and rinsed drained beans.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.