Mexican Chicken

Submitted by Angela

2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 (15-ounce) cans black beans (drained)
8 boneless skinless chicken breasts
3 to 4 tablespoons olive oil
2 cups (8 ounces) shredded Monterey Jack Cheese (I used reduced fat shredded Mexican cheese)
1/2 cup picante sauce

Mix chili power, garlic powder, and salt and pepper to create seasoning mix. Mix 1/2 of the seasoning mix with black beans in a bowl. Season the chicken with the remaining seasoning mix. Saute the chicken in skillet with olive oil until brown (I just did it for a couple of min on each side). Place chicken in 9x13 glass baking dish, spoon 1 tablespoon of picante saue on each chicken breast. Pour seasoned black beans on top of chicken. Bake at 350 degrees covered with foil, for 35 or 40 minutes or until chicken is cooked. Remove foil, sprinkle with cheese and bake until cheese is bubbly.

I served with a side salad (Southwest ceaser), and the meal was a hit in our household.