Ingredients
3–4 chicken breast halves
1 jar (16oz) chunky salsa
1 can (15oz) black beans, rinsed and drained
1 cup shredded cheddar cheese
Cook chicken in a nonstick skillet on medium-high heat for 4 minutes per side or until browned on both sides. Add sals and beans. Bring to boil; cover. Simmer on medium-low heat 5 minutes or until chicken is done. Top with cheese. Remove from heat. Let stand, covered for 5 minutes or until cheese is melted.
