Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
- 4 boneless chicken breast halves
- salt and pepper or a spicy seasoning blend
- 1 can (16 ounces) black beans, drained and rinsed
- 1 can (12 to 15 ounces) whole kernel corn, drained
- 2 cups chunky salsa, divided
- 1 can (4 ounces) chopped mild green chile peppers, optional
- 1/4 cup chopped fresh cilantro, divided
- 6 ounces (1 1/2 cups) shredded Mexican cheese blend or mixture of Cheddar, Monterey Jack, and Colby cheeses
Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
Cover tightly with foil and bake for 30 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.
Poultry must be cooked to a minimum of 165°.
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