Julie's Journal

Here’s another great recipe from the General Mills Table Talk event that we cooked in the Betty Crocker Kitchen. This was really tasty, and I don’t normally like skillet dinners.

Kate (Mom Trends), Amanda (Gourmet Mom on the Go), and Jill (Musings from Me)

Amanda from Gourmet Mom on the Go made her’s extra special so the kids would like it. Great presentation Amanda! You are safe from elimination this week

Spicy Skillet Chicken
Prep Time: 25 Min
Start to Finish: 25 Min

Ingredients

• 1 to 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 1 tablespoon vegetable oil
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained. Or 2 cans (11 oz) Green Giant® Southwestern style corn, undrained.
• 1/3 cup Old El Paso® Thick ‘n Chunky salsa
• 2 cups hot cooked rice

1. In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Nutrition Information:
4 servings
1 Serving: Calories 510 (Calories from Fat 80)
Total Fat 9g (Saturated Fat 2g, Trans Fat 0g)
Cholesterol 85mg
Sodium 1070mg
Total Carbohydrate 63g (Dietary Fiber 11g, Sugars 5g)
Protein 43g
% Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 8%; Iron 25%
Exchanges: 3 1/2 Starch, 1/2 Other Carbohydrate, 4 1/2 Very Lean Meat, 1 Fat
Carbohydrate Choices: 4