Saucy Mexican Chicken

4 servings

What You Need

4 small boneless skinless chicken breast halves (1 lb.)*

1 cup Thick 'N Chunky Salsa (your choice of heat)

1 can (15 oz.) black beans, undrained **

1 cup 2% Milk Shredded Cheddar Cheese

Make It

COOK chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.

ADD salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).

TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Substitute

*Prepare using 8 boneless skinless chicken thighs.