Chicken Monterey
- 4 skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup ketchup
- 1/2 teaspoon chili powder (more if you like it spicy- I cover each breast!)
- 12 ounces black beans
- 12 ounces drained whole kernel corn
- 1 large tomato, chopped, optional
Drain beans, reserving 1/2 cup liquid; set aside.
In large saucepan or skillet, lightly brown chicken in oil (3 to 4 minutes on each side over medium heat, depending on thickness of breasts).
Stir in chili powder.
Add reserved beans and liquid, corn and ketchup.
Simmer, covered, 10 minutes or until chicken is cooked, stirring occasionally.
Serves 4.
