Recipe: Mexican Chicken Skillet

Ingredients:
2 or 3 chicken breast halves, thawed
2 or 3 tbs vegetable/canola/ oil
small bag frozen sweet corn
one 15oz can black beans drained and rinsed
one jar salsa OR on can 14.5oz petite diced tomatoes
one 4oz can red of green chilies, diced (optional but yummy!)
chili powder to taste (I used one or two tablespoons)
salt to taste
pepper to taste

Heat oil in skillet over medium heat
Cook chicken breasts covered, about 4 minutes each side until no longer pink in the middle
Add remaining ingredients, cover and bring to boil stirring occasionally
Lower heat and cook until corn it hot (about 15 or 20 minutes give or take)

Serve with corn bread muffins and a dollop of sour cream if you so desire.

This makes an excellent leftover for take to work lunches!